Recipe by Nana Lee
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
Top Review by Nyteglori
We normally have dill bread for thanksgiving and I wanted to make rolls this year for ease of serving. This is not nearly as heavy as the dill bread we are use to but it still received rave reviews.
- 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
Directions See How It's Made
- 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.