These light and fluffy rolls are flavored with fresh dill from the garden. Bake them in muffin cups and brush the tops with melted butter before serving. Serve them warm alongside soups, salads, or seafood dishes.
Yield: 12 rolls
- 1 envelope dry yeast
- ¼ cup warm water
- 1 cup cream-style cottage cheese
- 1 egg, beaten
- 2 Tbsp sugar
- 1 Tbsp minced onion
- 2 tsp dill leaves, chopped
- 1 tsp salt
- ¼ tsp baking soda
- 2⅓ cups sifted flour
- 3 Tbsp melted butter
- Preheat oven to 350℉.
- Dissolve yeast in warm water in a large bowl. Heat cottage cheese in a small saucepan until lukewarm, then stir into yeast. Add egg, sugar, onion, dill, salt, and baking soda, stirring well. Gradually add flour, beating with a wooden spoon until combined. Beat another 20 strokes. (Dough will be sticky and heavy.)
- Cover bowl with a towel or plastic wrap and let dough rise in a warm place for 1 hour or until it has doubled in bulk.
- Punch dough down. Divide evenly into 12 greased muffin cups. Let dough rise a second time, uncovered, for 45 minutes or until doubled in bulk.
- Bake for 25 minutes or until golden brown and hollow-sounding when tapped. Move to a wire rack.
- Brush tops with melted butter and serve while still warm.
Featured Ingredient: Dill
Sometimes known as "the fish herb" because of its complementary flavor to most types of fish, dill is used in many dishes, including dips, soups, vinegars, salads, and (of course) pickles. The feathery leaves have a creamy and slightly peppery flavor, with a hint of licorice. Use the fresh leaves and flowers in everyday cooking, or let the plant go completely to flower and collect the seeds for use in marinades, dressings, and pickling brines. Dill is a very easy plant to grow in the ground or in containers. Learn how to grow your own dill.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.