Dilly Spoon Rolls Recipes

DILLY ROLLS

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.

SPOON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

SPOON ROLLS

Steps:

• Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
• The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
• Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.

DILLY ROLLS

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.

DILL DELI ROLLS

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.

DILLY ROLLS

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.

DILLY SPOON ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
• Spoon batter into muffin cups coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

DILLY SPOON ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
• Spoon batter into muffin cups coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

EASY DILLY ROLLS

Steps:

• In small saucepan, combine cottage cheese, butter, and water.
• Heat over low heat until butter melts, stirring frequently.
• Stir in instant onion and dill seed.
• Set aside to cool for 15 minutes.
• In large bowl, combine 1-1/4 cups flour, sugar, yeast, and salt.
• Make sure the cottage cheese mixture is lukewarm.
• Add to flour mixture along with egg; beat until smooth.
• Stir in remaining flour to form a stiff batter.
• Cover and let rise for 30 minutes until doubled in bulk.
• Spray 12 muffin cups with nonstick baking spray with flour.
• Stir down batter by beating with spoon 20-25 strokes.
• Spoon batter into prepared muffin cups.
• Let rise, uncovered, for 20-30 minutes until batter fills cups.
• Preheat oven to 400ºF.
• Bake rolls for 15-20 minutes or until golden brown.
• Brush with melted butter and remove from pan; cool on wire rack.