Dilly Spoon Rolls Recipe

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Dilly Spoon Rolls Recipe
Dilly Spoon Rolls Recipe photo by Taste of Home
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Dilly Spoon Rolls Recipe

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4 1 1
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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."
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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.
Originally published as Dilly Spoon Rolls in Light & Tasty February/March 2006, p31

Nutritional Facts

1 each: 127 calories, 4g fat (0 saturated fat), 12mg cholesterol, 113mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Dilly Spoon Rolls in Light & Tasty February/March 2006, p31

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rking User ID: 652627 94001
Reviewed Mar. 24, 2013

"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."

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