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Dilly Rolls

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    2 dozen


  • 2 cups 4% cottage cheese
  • 2 tablespoons butter
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 1/4 cup sugar
  • 2 tablespoons dried minced onion
  • 1 to 2 tablespoons dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda
  • 4-1/2 to 5 cups all-purpose flour


  • In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 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. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 20-25 minutes.
Nutrition Facts
1 roll: 130 calories, 2g fat (1g saturated fat), 24mg cholesterol, 404mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 5g protein.
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  • quiltpinky1
    Jan 21, 2021

    Recently made these rolls and took some to my neighbors..we all loved them!!! Soft and yummy, a real keeper of a recipe. I had always liked dilly bread and made it so these were a perfect smaller version A++ Agree with egg wash suggestion below!

  • Marcia
    May 10, 2020

    These were very tasty. They mixed up quickly and easily. My family thought they were delicious. Added to my recipe box as I will make these often. Thanks for a delicious recipe.

  • Bradley
    Apr 27, 2020

    My Grandma used to make dill buns every time I would go visit. Unfortunately I never got the recipe from her then I found this! Almost exactly like I remember them so delicious and soft the only problem is now I have to make them all the time because everyone loves them! PS for that extra curb appeal I think it’s worth throwing an egg wash on before baking!

  • Menacho
    Dec 17, 2014

    I have been making these for Christmas ever since the recipe was in my Taste of Home magazine. It is my absolute favorite and it is the most asked for bread during the Holidays.I have made this in my bread machine and also made it by hand from scratch . I give this recipe a 100% rating !!!

  • 3doglovr
    Dec 26, 2013

    I have been making these rolls for family get togethers since this was first published in the magazine. They are a nice alternative to plain dinner rolls and as the contributer of the recipe stated, they are great the next day for egg salad, etc. I have never had an issue with these rising and they always turn out light and fluffy.

  • Cheryl Clawson
    Apr 7, 2013

    No comment left

  • LauraShoe
    Jan 11, 2013

    A new favorite. Soft and flavorful. Excellent!

  • kari ball
    Nov 25, 2012

    No comment left

  • RNMOM502
    Mar 4, 2011

    Ooops, forgot to say "add remaining flour while dough is in bread machine."

  • RNMOM502
    Mar 4, 2011

    Best rolls I've ever made. Put 1st 10 ingredients in food processor, ran it, added 1 cup flour, ran it, then poured all into bread machine. Put on knead and rise program only. These rolls will continue to rise quite a bit while baking. Very light and tender with a subtle onion/dill taste. Recipe is a keeper!