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No Knead Dill Rolls
Serve these rolls warm to share the tantalizing aroma of dill and onion.
Yield 18 rolls
Ingredients
Dough
- 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
Topping
- Butter, softened
- Coarse salt
Instructions
- 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.
Review & Comments
Phyllis Ort | •
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!
Carol