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
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- 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 : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
SPOON ROLLS
"THE BATTER for these rolls may be stored in the refrigerator for up to 4 days, so this is a great way to treat your family to homemade rolls without the extra preparation each time. My mother raised eight children, and we had these delicious 'from-scratch' rolls often."
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 168 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 422mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
EASY DILLY ROLLS
These rolls have the flavor and texture of Dill Casserole Bread but are baked as individual dinner rolls. From Linda Larsen,Your Guide to Busy Cooks, @about.com
Provided by Nana Lee
Categories Yeast Breads
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, combine cottage cheese, butter, and water.
- Heat over low heat until butter melts, stirring frequently.
- Stir in instant onion and dill seed.
- Set aside to cool for 15 minutes.
- In large bowl, combine 1-1/4 cups flour, sugar, yeast, and salt.
- Make sure the cottage cheese mixture is lukewarm.
- Add to flour mixture along with egg; beat until smooth.
- Stir in remaining flour to form a stiff batter.
- Cover and let rise for 30 minutes until doubled in bulk.
- Spray 12 muffin cups with nonstick baking spray with flour.
- Stir down batter by beating with spoon 20-25 strokes.
- Spoon batter into prepared muffin cups.
- Let rise, uncovered, for 20-30 minutes until batter fills cups.
- Preheat oven to 400ºF.
- Bake rolls for 15-20 minutes or until golden brown.
- Brush with melted butter and remove from pan; cool on wire rack.
Nutrition Facts : Calories 267.3, Fat 6.5, SaturatedFat 3.6, Cholesterol 49.6, Sodium 348.5, Carbohydrate 41.6, Fiber 1.6, Sugar 4.5, Protein 10
DILL DELI ROLLS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork.
- Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up.
- Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.
Nutrition Facts : Calories 276 calorie, Fat 22 grams, SaturatedFat 13 grams, Carbohydrate 3.8 grams, Fiber 0.8 grams
SPOON ROLLS
Provided by Trisha Yearwood
Categories side-dish
Time 8h30m
Yield 5 dozen mini rolls
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
- The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
- Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.
ONION DILL PAN ROLLS (BREAD MACHINE)
I don't remember where I got this recipe but it's very good! Prep time does not include time in the bread machine and cooking time is only the bake time.
Provided by Lvs2Cook
Categories Yeast Breads
Time 45m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope.
- Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan.
- Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat).
- Preheat oven to 350º. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.
Nutrition Facts : Calories 149.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 23.2, Sodium 258.3, Carbohydrate 25.2, Fiber 1, Sugar 0.9, Protein 5.4
SPOON ROLLS
I found this recipe in a cookbook that was sold by our local telephone company. It is great because I can make it up and cook the rolls as I need them.
Provided by Jellyqueen
Categories Yeast Breads
Time 30m
Yield 2 dozen rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water (using wood or plastic spoon and plastic or glass bowl) Add remaining ingredients as listed.
- Grease muffin pan, or spray with pam.
- Fill each muffin space 1/2 full.
- Bake on 425 F.
- about 20 minutes.
- Mixture will be soupy and will not need to rise.
- If you don't want to bake all of these at the same time, the dough may be kept in the refrigerator for several days.
DILLY ROLLS
I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.
Provided by Chef on the coast
Categories Breads
Time 2h20m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
- Cool slightly.
- In a large mixing bowl, dissolve yeast in water.
- Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
- Add 3 cups flour. Beat until smooth.
- Add enough extra flour to form a soft non-sticky dough.
- Place in greased bowl, turning once.
- Cover and let rise until double - about 1 hour.
- Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
- Cover and let rise until doubled - about 45 minutes.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 282.4, Fat 5, SaturatedFat 2.6, Cholesterol 46, Sodium 813.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.8, Protein 12
QUICK AND EASY SPOON ROLLS
So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better.
Provided by Well-Aged Cooky
Categories Breads
Time 1h15m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together flour, sugar,yeast and salt.
- On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
- With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
- Cover and let rise until doubled, about 35 to 45 minutes.
- Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
- Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
- During the last 15 minutes, heat oven to 400 degrees.
- Bake 20 minutes, or until rolls are golden brown.
- Let stand 5 minutes before removing from tins.
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