Ingredients: |
Ingredients: 1 pkg active yeast
1/4 cup warm water
2 Tbs plus 1/2 tsp sugar
1 cup sour cream, at room temperature
1 beaten egg plus 1 egg yolk
1 Tbs butter, softened
1 scallion with top, chopped fine or 1 tsp onion flakes
1 Tbs dried dill seed
1 Tbs dried dill weed
1 tsp salt
2 3/4 cup bread flour or as needed
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Directions: |
Directions:In a large bowl, sprinkle the yeast over the warm water and stir in 1/2 tsp of sugar. Let stand until foamy. Stir in the sour cream, egg, butter, scallion, 2 Tbs sugar and the dill seed (I never use this), dill weed, salt and 1 cup of flour. Beat with a wooden spoon or mixer until well blended. Stir in as much of the remaining flour as possible with a spoon, then turn the dough out onto a floured surface. Knead in enough additional flour to make a moderately stiff dough. Continue kneading until dough is smooth and elastic, about 8 minutes. Place in greased bowl; turn the dough to coat with oil. Cover with a kitchen towel and let rise in a draft-free place until double, about 1 1/4 to 1 1/2 hours. Punch down dough.
For rolls: Turn the dough out onto a lightly floured surface and roll to 1 1/2/" thickness. Cut with a biscuit cutter. Place on greased baking sheets. Cover and let rise until doubled, 30-60 minutes.
Beat the egg yolk with 2 Tbs of water. Brush on rolls or loaf. Bake in a preheated oven at 350 degrees; bake 15-20 minutes. |
This recipe for ROLLS-DILL is from