Prep 25 mins
Cook 15 mins
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
- 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
- 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.
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.