Dill Dinner Rolls
Dill dinner rolls, known as dilly rolls, are the perfect side dish on your holiday table. They are similar to buttery and soft traditional rolls but with an earthy dill weed flavor. These golden rolls are made with a few other unique ingredients like minced onion and cottage cheese.
OVERVIEW
- Skill Level: Intermediate
- Technique Used: Modified Straight Dough Mixing Method
Sometimes I feel that the typical holiday dinner staples can get tiresome. One way to mix it up is with these dilly rolls! I took my classic yeast roll recipe and added the special ingredients that make these dilly rolls what they are: onion, cottage cheese, and (of course) dill weed.
These rolls are incredibly soft and fluffy with the unique earthy flavor of dill. It’s a simple recipe that can be prepped in advance and baked off fresh the day of your dinner. Dilly rolls have always been a holiday staple for my family and I bet they will soon be for yours too.
What’s a dilly roll?
I first saw a recipe for dilly rolls in a magazine years ago but when I search online not much comes up. I don’t know the true origin of these delectable rolls but I do know the star ingredients: cottage cheese, onion, and dill weed. These three unique items (for a yeast dough anyways) add a delicious twist to classic buttery rolls.
This recipe for Dilly Bread uses the same ingredients to make a boule shaped loaf instead of rolls.
Why you should add these dilly rolls to your dinner table
- The special ingredients in this recipe make them much more flavorful than classic dinner rolls.
- Add a unique twist to your holiday rolls with tangy cottage cheese, onion, and earthy dill weed.
- The golden brown tops and flecks of green add such beautiful and festive color to any dinner table.
- Make in advance! Prep the day before and bake off fresh the next day. This optional step is crucial for eliminating stress on busy holidays.
How to make Dilly Rolls
The process of making dilly rolls utilizes the modified straight dough method. This method is used to make soft dinner rolls as well as other enriched doughs like cinnamon rolls and brioche. This method ensures that the fat and sugar present in enriched dough is evenly distributed.
PROOF THE YEAST
Warm the milk to about 110-115°F/43-46°C. Stir in the yeast and a pinch of sugar. Let sit for 5-10 minutes until bubbles and foam start to form.
This step is called “proofing the yeast.” While optional, it’s a good way to test the yeast to make sure it’s active before using it in the recipe. If you do not see any bubbles or activity after 10 minutes, then your yeast is dead or your milk is too hot. Start the process over with fresh yeast and/or cooler milk.
make the dough
Place all of the dough ingredients into a large mixing bowl. The order in which everything is added/combined doesn’t make a difference. This includes the smaller amount of flour listed, cottage cheese, dill weed, salt, eggs, sugar, onion, and the milk/yeast mixture. Mix together in a stand mixer with the hook attachment or with a wooden spoon, spatula, or your clean hands.
Knead the dough until smooth and elastic. This takes about 8-10 minutes by hand or 6-8 minutes with a stand mixer fitted with the dough hook. While kneading the dough, add more flour as needed.
Bulk Ferment
Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size – about 1 hour for instant yeast and 2 hours for active dry yeast. To speed up the process, place the covered bowl in a warm place in your kitchen.
Shape
After proofing, turn the dough out onto a countertop and divide into 24 equal pieces. This is a very sticky dough, so add flour as needed onto the countertop and onto your hands. I like to use a bench knife and a kitchen scale to ensure they are all the same size. Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom.
Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.
Line a sheet pan (or cookie sheet) with parchment paper or lightly grease a 9×13-inch (23×33-cm) baking dish. I used a deep dish ceramic pie plate as well as a sheet pan for the remainder. Place the dough balls evenly spaced. Cover the rolls with plastic wrap.
Proof
Let the rolls rise at room temperature for about 45 minutes (if using instant yeast) and about 75 minutes (if using active dry yeast).
Refrigerate Overnight (optional)
To make these make-ahead rolls, refrigerate the pan of shaped unbaked rolls for up to 18 hours. For holidays, like Thanksgiving or Christmas, I like to prep these rolls ahead so I’m not dealing with flour all over the counter while making other recipes.
The next day, remove the pan of rolls from the refrigerator about 90 minutes minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.
Bake
Whisk together the egg and water to make an egg wash. Remove the plastic wrap from the pan of rolls and brush the egg wash gently on top of the rolls. The egg wash gives the rolls a shiny, golden top. Bake for 15-20 minutes until golden brown. While still hot, I like to brush the rolls with melted butter and a sprinkle of flaky salt. Serve warm.
Storage
Room Temperature: After baking, let the rolls cool completely. Store any leftover rolls in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking.
Freezer: After baking, let the rolls cool completely. Once cool, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through.
FAQ
How far in advance can I make dilly rolls?
The shaped unbaked rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking. This tip is especially important for big holiday meals when you’re short on time.
Can I bake dilly rolls the night before?
I don’t recommend baking the rolls in advance. Dinner rolls are best served fresh from the oven.
Can I use bread flour?
You can use either all-purpose flour or bread flour in this dinner roll recipe. You do not need to make any other changes to the recipe if you are using bread flour. All-purpose flour will give you light and tender rolls while rolls made with bread flour will be slightly chewier.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other recipes perfect for your holiday table.
Dill Dinner Rolls
Dill dinner rolls, known as dilly rolls, are the perfect side dish on your holiday table. They are buttery and soft with an earthy dill weed flavor.
Ingredients
For the rolls
- 113 grams (½ cup, 120 milliliters) whole milk (lower fat or non-dairy can be substituted)
- 2 ¼ teaspoons (1 package) active dry or instant yeast
- 25 grams (2 tablespoons) granulated sugar
- 600-660 grams (5- 5 ½ cups) all-purpose flour
- 1 ½ teaspoons salt
- 2 tablespoons dried dill
- 453 grams (1 pound, 2 cups) small curd cottage cheese, room temperature
- 2 large eggs, room temperature
- 45 grams (¼ cup) sweet onion, finely chopped
For the egg wash
- 1 whole egg
- 1 tablespoon water
Instructions
Prep
- About an hour before making the rolls, set the small curd cottage cheese (453 grams/ 1 pound) and eggs (2 large) out to come to room temperature.
Make the dough & bulk ferment
- Warm the milk (113 grams/ ½ cup) about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ¼ teaspoons/ 1 package), a large pinch of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- Add the smaller amount of flour (600 grams/ 5 cups), the rest of the sugar (25 grams/ 2 tablespoons), salt (1 ½ teaspoons), dried dill (2 tablespoons), small curd cottage cheese (453 grams/ 1 pound), eggs (2 large), and chopped onion (45 grams/ ¼ cup) to the mixing bowl. Using a large spoon, spatula, or clean hands, mix together until all of the flour is absorbed.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. This is a very sticky dough so add more flour as needed to the dough and to your hands when working with it. When the dough is finished being kneaded it will still be slightly sticky to the touch.
- Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
Shape, Proof, & Bake
- After proofing, turn the dough out onto a lightly floured countertop and divide it into 24 equal pieces.
- To shape the rolls, pull down on the sides of the dough creating a seam at the bottom. You will need to add flour to your hands as it may still be fairly sticky.
- Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough.
- Place the shaped rolls on a parchment lined sheet pan or in a baking dish that has been lightly greased. I like to place them close together (almost touching) so that they rise higher in the oven. This way they will become pull-apart rolls. Cover the rolls with plastic wrap.
- Proof the rolls for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast.
- Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
- Whisk together the egg (1 whole) and water (1 tablespoon) to make an egg wash. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls.
- Bake for 15-20 minutes, until golden brown. If desired, brush baked rolls with melted butter and sprinkle with flaky salt.
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