Easy Dilly Rolls Recipes

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SOFT DINNER ROLLS RECIPE



Soft Dinner Rolls Recipe image

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.

Provided by Sally

Categories     Dinner

Time 3h45m

Number Of Ingredients 8

1 cup (240ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups (390g) all-purpose flour or bread flour*
optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Steps:

  • Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  • Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
  • Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
  • When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.
  • Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  • Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
  • Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
  • Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

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

EASY DILLY ROLLS



Easy Dilly Rolls image

These rolls have the flavor and texture of Dill Casserole Bread but are baked as individual dinner rolls. From Linda Larsen,Your Guide to Busy Cooks, @about.com

Provided by Nana Lee

Categories     Yeast Breads

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 10

3/4 cup small curd cottage cheese
2 tablespoons butter
1/3 cup water
1 teaspoon instant minced onion
1 teaspoon dill seed, bruised
2 1/4 cups flour, divided
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
1/2 teaspoon salt
1 egg

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.

Nutrition Facts : Calories 267.3, Fat 6.5, SaturatedFat 3.6, Cholesterol 49.6, Sodium 348.5, Carbohydrate 41.6, Fiber 1.6, Sugar 4.5, Protein 10

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