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Dilly Onion Dinner Rolls Recipe

Dilly Onion Dinner Rolls Recipe

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. —Carol Faulkner, Sunman, Indiana
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes.
  • 7. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts

1 each: 150 calories, 4g fat (2g saturated fat), 30mg cholesterol, 299mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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