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Batterway Dill Rolls
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Serve these rolls warm to share the tantalizing aroma of dill and onion.
This recipe makes 24 medium rolls
INGREDIENTS
| Bread Flour | 2+1/2 cup | ||
| Sugar | 2 TBSP | ||
| Salt | 1/2 tsp | ||
| Instant Minced Onion | 1 TBSP | ||
| Dill Seeds | 2 tsp | ||
| Butter | 2 TBSP | ||
| Cottage cheese, drained | 1 cup | ||
| Water | 1/2 cup | ||
| Active Dry Yeast | 4+1/2 tsp | ||
| Egg | 1 | ||
Topping |
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| Butter, soft | |||
| Coarse salt | |||
DIRECTIONS
Have water and cottage cheese at 110°-115°F and all other ingredients at room temperature.
Measure the first 7 ingredients into a bowl. Blend with fork or pastry blender. Set aside. Measure the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg. Pour yeast mixture into the flour-mixture. Beat until thoroughly blended. Cover. Let rise in warm place until doubled...about 45 minutes. Meanwhile, grease 24 2-inch muffin cups.
Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling 1/2 full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...20 to 30 minutes. Bake 15 to 20 minutes in preheated 350°F oven. Remove from pans and cool on rack. Brush with soft butter and sprinkle with coarse salt.
*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.