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Dill Rolls Recipe

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This recipe for Dill Rolls is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup warm tap water
1 egg (room temperature is best)
2 tablespoons softened butter
3-1/2 cups bread flour
1 tablespoon instant yeast
1 teaspoon salt
4 tablespoons sugar
2 tablespoons fresh or 1 tablespoon dry dill
several cracks of the black peppermill
Directions:
Directions:
If using a bread machine, layer in the order listed (wet and then dry, trying to keep the yeast from the wet until the last second).

Otherwise, follow traditional methods of kneading followed by 30 minutes rest, punch down and shape into 8-12 balls of dough (start by dividing in half, then keep halving each ball until desired number & size).

Roll each ball into a small rope between your hands and then tie in a knot and put on a buttered baking sheet. Close together makes softer rolls, spread apart makes crustier ones.

Bake 10-12 minutes in a 350 degree preheated oven until golden brown. Brush with butter when taken out, and let them stop steaming before wrapping (otherwise they'll get soggy).
Number Of Servings:
Number Of Servings:
1 lb. (8-12 rolls)
Preparation Time:
Preparation Time:
3 hrs. total (estimated)

 

 

 

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