Puffy Savory& Easy Dill Onion Dinner Rolls

I like my bread. To me, bread is the best part of the meal, especially homemade tasty whole house smells good bread. Yep, homemade yeast breads take a while to make, but all that anticipation is worth the wait.

I make a lot of loaf bread, but occasionally I try something different These yeast rolls, are perfect to accompany dinner, and left overs make a a great eggs and cheese sandwich in the morning. Or put in the microwave for 20-30 seconds just to heat through and add butter.

I do try to make bread at least a little healthy, so I often use spelt or whole wheat flour…. not a lot, which would make for heavy bread, but enough to color it brown and add flavor. Usually about 1/4 to 1/3 of the total flour if you want to try it in your own baking recipes.

This recipe calls for one packet of yeast. I usually buy yeast in bulk by the pound, so I use 2 1/2 tsp of yeast to equal a packet.

These rolls are easy – literally everything into the bowl and mix. Let rise until doubled and your finger leaves an indentation.

Everything in the bowl..and mix
This dough has doubled, and my fingers leave an indent when pushed

I also experiment with liquid ingredients beside water or flour. A couple weeks ago my post for bread used yogurt. This week, no yogurt in the fridge, but I did have large curd cottage cheese. Small curd might work even better, and mix in easier, but I used what I had. Like milk, cottage cheese and yogurt add a softness and fine texture to the bread.

Fresh dill is an option if you have it (double the amount) but since my garden is long gone with cold temperatures, I used dry dill, which most of you may have in the pantry. Onion powder adds even more flavor. You could use garlic powder too (maybe next time!), or swap in different herbs, like an Italian blend or thyme. So many variations are possible!

Once the dough has doubled, divide into 12 pieces. To get evenly sized rolls, I cut the dough ball into 4 quarters, then each piece into 3’s. I used my trusty cast iron skillet to cook the rolls in, but a greased pie plate will work just as well. Or use a rectangular baking dish if that’s what yo have. Space the rolls evenly without toughing so there is room for the second rise.

I’ve started using a thermometer to make sure my bread cooks through. It works really well, rather than trying to tap on bottoms for a hollow sound or use a tester for dough-i-ness.

What’s better than perfect homemade bread?

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Dill Onion Whole Grain Rolls

A flavorful dinner or sandwich roll made with a bit of whole grain flour

Course Bread
Cuisine American
Keyword dill rolls, homemade rolls, whole grain rolls, yeast rolls
Prep Time 30 minutes
Cook Time 30 minutes
Rising time 2 hours
Total Time 2 hours 45 minutes
Servings 12 rolls

Ingredients

  • 1/4 cup warm water
  • 2 1/2 tsp yeast one package
  • 2/3 cup spelt, whole wheat, or white whole wheat flour
  • 2 cups bread flour
  • 1 large egg
  • 1 cup cottage cheese
  • 2 tbsp dry dill
  • 3 tbsp sugar
  • 1 tbsp sofe butter
  • 1 1/2 tsp salt
  • 1 1/2 tsp onion powder
  • 1/2 tsp baking soda
  • 1/2 tsp black pepper
  • additional flour as needed to create a dough
  • cooking spray

Instructions

  1. In s small bowl blend together the water and yeast. Take a pinch of the sugar to add in help the yeast grow. Let sit 10 minutes until bubbly.

  2. In a stand mixer with the dough hook, mix the flour, egg, cottage cheese, sill, sugar, butter, salt, onion powder, baking soda and black pepper together.

  3. Add the yeast mix, and mix until a ball of dough forms. Add more flour a couple tablespoons at a time if the dough is too wet.

  4. To knead the dough until smooth and elastic, let the mixer knead for 10 minutes, or take out and knead by hand.

  5. Use the cooking spray to coat a large bowl, and put the dough ball into it, turning to coat the top. Spray with additional spray if needed. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size.

  6. Spray the skillet or pie plate with cooking spray.

  7. Turn out the dough, and cut into 4 quarters, then cut each quarter into 3 pieces, making a total of 12 bits of dough. Roll each into a ball, and place in the skillet or pie plate. Cover and let rise again, about an hour, until doubled in size.

  8. Preheat over to 325 F. Bake until golden brown, about 30 minutes. Internal temperature should reach 195F.

  9. If desired, brush with melted butter and sprinkle with sea salt.

What herbs or flavorings did you use??

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