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Dilly Onion Dinner Rolls Recipe

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These light, golden rolls are packed with the flavors of onion and dill. The dough can also be rolled out and cut with a biscuit cutter.

This recipe is:

Diabetic Friendly

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Dilly Onion Dinner Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 4% cottage cheese
1 egg
2 tablespoons sugar
2 tablespoons dried minced onion
3 tablespoons butter, softened, divided
3 teaspoons dill seed, divided
1 teaspoon salt
2-1/4 to 2-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14-in. x 6-in. rectangle. Spread with 1 tablespoon butter.
With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough.
Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup.
Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 roll equals 150 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 299 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Dilly Onion Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p20

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