A Dilly of a Roll

The dill in my garden is just out of control, so I had

to do something delicious with it!

The weather has been a little rainy, so it didn't feel so terrible

to turn the oven on to bake.

I had the recipe for these Cottage Cheese Dill Rolls

in an old breads cookbook that I had when I was

first married.  They are amazing. 

I can't find the cookbook anymore but it was a

great introduction to a variety of bread making and

I spent many wonderful hours baking different breads

from around the world.

Start with fresh dill.  You can grow it or buy it in the

produce section of your grocery store.

The moistness of this bread comes from the addition of

cottage cheese.  It mixes right in and you don't even know it's there.

You end up with a smooth and satiny dough that is very easy

to work with.

Knots are always a fun addition to a basket of rolls.

Growing up I think I always preferred clover leaf rolls

because they were so fun to pull apart.

Of course, Parker House rolls are so great with a little

bit of butter inside.

I decided to make all three.

Can't  you just smell the warm rolls?  I love, love, love

homemade bread and rolls.  I have to quickly give

some away to the neighbors or I will eat them all.

These went to a neighborhood BBQ.

Cottage Cheese Dill Roll Recipe

2 C. cottage cheese

2 T. butter

 2 T. yeast  (I use the SAF yeast)

1/2 C. warm water

2 eggs

1/4 C. sugar

2 T. finely chopped onion

1 T. finely chopped fresh dill weed

2 tsp. salt

1/2 tsp. baking soda

5 C. flour

Place the yeast in the 1/2 C. water and stir to dissolve.

Place all of the ingredients in the bowl of your mixer with

the bread dough hook in place.  Add the water with the

yeast.  Mix for about 5-10 minutes or until dough pulls

away from the sides and looks smooth.  Add a tablespoon

of flour at a time if the dough looks too sticky, but remember

this is a really soft dough and will be less sticky after rising.

I added 2 T. more flour on the day I made these.  The

amount of flour will vary with the humidity where you live

and the humidity on the day you make the bread.

Place in a bowl sprayed with Pam and spray the top of the

dough with Pam.  Cover with plastic wrap and let rise until

double.  This usually takes 1 to 1 1/2 hours.

Now the dough will be really easy to use.  Shape as desired.

Place on greased pans or muffin tins and cover with paper

towel until doubled, usually 30 minutes. 

Bake at 350 for 15-20 minutes or until golden brown.

Butter the tops when you take them out of the oven.

Oh, these are just so wonderful.  Give them a try when the weather

cools down.

I will be posting this on

Beauty and Bedlam's

Tasty Tuesdays.

Check out the fantastic parade of delicious food

that is featured there.  It will make your mouth water.