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Dilly Rolls

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 2 cups 4% cottage cheese
  • 2 tablespoons butter
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 1/4 cup sugar
  • 2 tablespoons dried minced onion
  • 1 to 2 tablespoons dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda
  • 4-1/2 to 5 cups all-purpose flour

Directions

  • In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 20-25 minutes.
Nutrition Facts
1 roll: 130 calories, 2g fat (1g saturated fat), 24mg cholesterol, 404mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 5g protein.
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