Dilly Rolls Recipes

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DILLY ROLLS



Dilly Rolls image

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

2 cups 4% cottage cheese
2 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour

Steps:

  • In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.

Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

DILLY ROLLS



Dilly Rolls image

Provided by Alison Roman

Categories     Bread     Side     Bake     Christmas     Thanksgiving     Dill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

1/2 cup whole milk
2 tablespoons sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1/2 cup buttermilk
1/2 small onion, finely chopped
2 tablespoons finely chopped fresh dill
2 teaspoons dill seeds
1 1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour plus more
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

Steps:

  • Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F-130°F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5-10 minutes.
  • Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
  • Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.
  • Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20-30 minutes.
  • Meanwhile, preheat oven to 400°F.
  • Bake rolls until puffed and deep golden brown on the tops and bottoms, 15-20 minutes. Transfer to a wire rack and let cool slightly before serving.
  • DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.

CLASSIC DINNER ROLLS



Classic Dinner Rolls image

Who can resist warm yeast rolls, fresh from the oven?

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine

Steps:

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g

GLUTEN FREE GARLIC DILL DINNER ROLLS



Gluten Free Garlic Dill Dinner Rolls image

My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys.

Provided by Melissa Goff

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h25m

Yield 12

Number Of Ingredients 11

1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 (.25 ounce) package rapid rise yeast
3 large eggs
1 ½ teaspoons canola oil
1 teaspoon apple cider vinegar
2 ½ cups gluten-free all purpose baking flour (such as Bob's Red Mill®)
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons dried dill weed
1 ½ teaspoons minced garlic

Steps:

  • Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
  • Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
  • Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  • Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
  • Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Nutrition Facts : Calories 33.6 calories, Carbohydrate 2.5 g, Cholesterol 46.5 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 232.3 mg, Sugar 1.1 g

DILLY ROLLS



Dilly Rolls image

I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.

Provided by Chef on the coast

Categories     Breads

Time 2h20m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 11

2 cups small curd cottage cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 tablespoons dried onion flakes
2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
5 cups flour

Steps:

  • In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
  • Cool slightly.
  • In a large mixing bowl, dissolve yeast in water.
  • Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
  • Add 3 cups flour. Beat until smooth.
  • Add enough extra flour to form a soft non-sticky dough.
  • Place in greased bowl, turning once.
  • Cover and let rise until double - about 1 hour.
  • Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
  • Cover and let rise until doubled - about 45 minutes.
  • Bake at 350 degrees for 20-25 minutes.

Nutrition Facts : Calories 282.4, Fat 5, SaturatedFat 2.6, Cholesterol 46, Sodium 813.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.8, Protein 12

DILL DELI ROLLS



Dill Deli Rolls image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

8 ounces cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons sliced pimento-stuffed green olives
4 slices zero-carb deli ham (about 1-ounce each)
4 slices zero-carb deli turkey breast (about 1-ounce each)
8 kosher dill pickle spears

Steps:

  • Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork.
  • Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up.
  • Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.

Nutrition Facts : Calories 276 calorie, Fat 22 grams, SaturatedFat 13 grams, Carbohydrate 3.8 grams, Fiber 0.8 grams

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