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Buttermilk Dill and Parmesan Dinner Rolls Recipe

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This recipe for Buttermilk Dill and Parmesan Dinner Rolls, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Smith
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package of active dry yeast
Pinch of sugar
c of warm water
1 c of warm buttermilk
2 tbls of granulated sugar
c of unsalted butter, melted
1 egg
2 tsps salt
4 to 4 c of unbleached flour
c of Parmesan cheese
Two tbls of dry dill

Directions:
Directions:
Combine the yeast sugar and warm water in a small bowl and stir to dissolve. Let stand for ten minutes

In a heavy-duty electric mixer, combine the buttermilk, sugar, melted butter, egg, salt, dill, and Parmesan cheese. Stir in 1 c of flour and beat hard for two minutes, or until the mixture is smooth and creamy. Add flour half cup at a time with wooden spoon until a soft dough that just clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured surface and knead until soft smooth and elastic. Dust with flour only a little at a time. Place in greased bowl Let rise at room temperature until double in bulk.

Shape into favorite roll and place on parchment paper until a full rise of about thirty minutes.

Bake in a preheated 375-degree oven. Gently Brush each roll with an egg glaze and cover with seeds if you wish. Bake for fifteen to eighteen minutes or until golden brown.

Number Of Servings:
Number Of Servings:
around 15 or so
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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