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Batterway Dill Rolls
Serve these rolls warm to share the tantalizing aroma of dill and onion.
Yield: 18 rolls
For the dough:
  • 2½ cup all-purpose flour
  • 2 packages (4½ tsp) RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 1 Tbsp instant minced onion
  • 2 tsp dill seeds
  • ½ tsp salt
  • 1 cup small curd cottage cheese, drained
  • ½ cup water
  • 2 Tbsp butter
  • 1 egg
For the topping:
  • Butter, soft
  • Coarse salt
  1. In large mixer bowl, combine 1¼ cups flour, yeast, sugar, onion, dill seed and salt; 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 until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until doubled, about 30 minutes.

  2. Stir down batter. Spoon into greased muffin pan cups, filling ½ full. Tap pans on table to settle the batter. Cover; let rise until double, about 20 to 30 minutes. Bake in preheated 350°F oven for 15-20 minutes, or until golden brown. Remove from pans. Brush with soft butter and sprinkle with coarse salt. Cool on rack.

  3. 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 faster - about 50% faster. Adjust your rise times accordingly. Visit our Lessons in Yeast & Baking for more information.

  4. Red Star recipe. Photo credit: Cafe Terra.

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  1. I made these dill rolls and they were delicious. Could you also put the batter into a bread pan and bake it? Will make this recipe over and over as I have dill growing in a big pot on my deck. thank you.

    • Hi Phyllis,
      I’m glad that you enjoy this recipe! The batter can be baked in a bread pan — you may need to adjust the bake time. Let us know how it turns out!

      Happy baking!

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