Dilly Rolls

Submitted by Chef on the coast

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Yields: 24 rolls
• Serves: 12

ingredients

• 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

directions

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

Reviews

[mle234]

These are great! I used soured milk (w/vinegar), vegetable oil, ~1.5t onion powder, and 1T dry dill. I also had to add another 1.5 cups of flour to make the dough not sticky and for kneading. Next time, I'll try it with butter and maybe 2t onion powder, just to see what that's like.

 

[Mom2Rose]

Aussie Swap #33: These are so tasty - perfect with a bowl of soup!

 

[djmastermum]

Preparation is the key Preparation was not me Dilly rolls I went to make With only 1 cup of cottage cheese And no onion flakes. My water and yeast tipped All over the bench soooo Scooped it back in the bowl I did Now it is left to rise lets see how it goes, My dilly rolls may turn out a suprise My dilly rolls ARE such a treat.

 

[Karen Elizabeth]

I halved the recipe successfully, and made the dough in my ABM, adding all liquids first, then dry ingredients, and finishing with the yeast. I used fresh dill. The rolls rose nicely on their final rising, I painted them with egg wash and baked them, delicious light rolls that went beautifully with the Recipe #288350 that I had prepared. We enjoyed a lovely supper! thank you, Chef OnThe Coast! Made for Aus/NZ swap#29

 

[wicked cook 46]

I cut the recipe in half to make 12 rolls. I used a mix of fresh and dried dill . The dill was very subtle so next time will use more. I also added a bit of fresh onion finely chopped , I don't like dried. They are very light and fluffy and so easy to make. Next time I think I will toss in a bit of grated cheese. Definite keeper for us. Made for the ANZ recipe swa # 28 May for the Gingerbread team