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Dilly Spoon Rolls

 Dilly Spoon Rolls
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."
18 ServingsPrep: 30 min. + rising Bake: 15 min.

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 Facts: 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.