To use a fist to deflate risen yeast dough after the first rising.
"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."
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 has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.