DILLY ROLLS
Provided by Alison Roman
Categories Bread Side Bake Christmas Thanksgiving Dill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F-130°F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5-10 minutes.
- Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
- Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.
- Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20-30 minutes.
- Meanwhile, preheat oven to 400°F.
- Bake rolls until puffed and deep golden brown on the tops and bottoms, 15-20 minutes. Transfer to a wire rack and let cool slightly before serving.
- DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.
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Zainab Ashraf
z.a83@yahoo.comI followed the recipe exactly, but my rolls still didn't turn out right.
nameriyah anderson
andersonn33@yahoo.comI'm not sure what I did wrong, but my rolls didn't turn out very well.
Mukaila Timilehin
tm@hotmail.comI thought these rolls were just average.
Diego Kaku
k-d@gmail.comThese rolls were just okay. I've had better.
Alex sadek hossain
ah89@hotmail.comI didn't really care for the flavor of these rolls.
Muzamal Khan
muzamal_khan29@gmail.comThe rolls were a little bit too dense for my liking.
Mudeer Ahmad
mudeer@aol.comI found the dill flavor to be a bit overpowering.
Purity Mutheu
p_mutheu@yahoo.comThese rolls were a little bit too dry for my taste.
Rakan AL Kaabi
rk@gmail.comI made these rolls for a picnic and they were a huge hit. Everyone loved them!
Youlander Cuffy
cuffy.youlander@hotmail.frThese are the best dilly rolls I've ever had. They're so light and fluffy, and the dill flavor is perfect.
Zaylan williams
w_z63@hotmail.comI've been making these rolls for years and they're always a favorite. They're so soft and fluffy, and the dill adds a nice touch of flavor.
MD BOSHIR Alom
alom-m18@gmail.comThese were really good! I made them for a party and they were a big hit.
Stephano Nnko
stephano_nnko@hotmail.comI'm not a big fan of dill, but I really enjoyed these rolls. The dill flavor was subtle and it really complemented the other flavors in the roll.
Magoid The ATO Tone
t.magoid@yahoo.comThese rolls were so easy to make and they turned out so well. I will definitely be making them again.
OVERDOSE
overdose@yahoo.comI made these for a potluck and they were a huge success. Everyone loved them!
Deborah Vogt
vogtdeborah@gmail.comThese were delicious! I used fresh dill from my garden and they were so flavorful. I will definitely be making these again.
Catherine Bennett
bcatherine@gmail.comI've made these rolls several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Diane Smith
smith_d99@hotmail.comThese dilly rolls were a hit! They were so soft and flavorful, and the dill added a nice touch. I will definitely be making these again.