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No Knead Dill Rolls

Serve these rolls warm to share the tantalizing aroma of dill and onion.
No Knead Dill Rolls
Yield 18 rolls



  • 2 1/2 cups all-purpose flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant minced onion
  • 2 teaspoons dill seeds
  • 1/2 teaspoon table salt
  • 1 cup small curd cottage cheese (drained)
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 large egg


  • Butter, softened
  • Coarse salt


  • Using a stand mixer, add 1 1/4 cups flour, yeast, sugar, onion, dill seed and salt to mixer bowl; mix well and set aside. In a saucepan or microwave-safe bowl, heat cottage cheese, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed, using a paddle attachment, until moistened; beat 3 minutes at medium speed. On low speed, gradually add in enough remaining flour to make a stiff batter. Cover; let rise in warm place until doubled, about 30 minutes.
    For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.
  • Stir down batter. Spoon into greased small muffin pan cups, filling 1/2 full. Tap pans on table to settle the batter. Cover; let rise until double, about 20 to 30 minutes.
  • Preheat oven to 350°F.
  • Bake for 15-20 minutes, or until golden brown. Remove from pans. Brush with soft butter and sprinkle with coarse salt. Cool on rack.