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Dilly Spoon Rolls Recipe

Dilly Spoon Rolls Recipe photo by Taste of Home

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These cute dill-flavored rolls baked in muffin cups are a great accompaniment to almost any main course. "They're a family favorite," Ellen Thompson relates from Springfield, Ohio. "I like to prepare big batches of these rolls and freeze extras so that they're always on hand."

This recipe is:

Healthy

Diabetic Friendly

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Dilly Spoon Rolls Recipe

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

Yield: 18 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm fat-free milk (110° to 115°)
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon dill weed
3/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil

Directions

In a large bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Analysis: 1 roll equals 127 calories, 4 g fat (trace saturated fat), 12 mg cholesterol, 113 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Dilly Spoon Rolls in Light & Tasty February/March 2006, p31

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Dilly Spoon Rolls

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(1-1) of 1 reviews

Reviewed on Mar. 24, 2013 by rking

These rolls are a family favorite. They're simple to make and have a wonderful dill flavor. We make them often and they're versatile enough to go well with any meal. The only reason I didn't give them 5 stars is because I don't think they keep well. Leftovers still have good flavor but they dry out too much for our taste to be considered a good hold-over for the next night's meal.