If you like to serve yeast rolls with your favorite steak dinner, one-pot meal or tummy-warming stew, but don’t want to take time to roll out dough, then this recipe for dill dinner rolls is just the answer. After you make a batter, you simply spoon the mixture into greased muffin tins and there’s no mess or fuss with rolling out the dough on the table or countertop.
Not only are the rolls easy to make but also these light rolls have a delightful dill taste that goes well with any meal. And, if you’re watching your diet, each roll contains just 88 calories.
The surprise cottage cheese ingredient is one you’d never guess was included in the rolls, which have a consistency similar to French bread.
DILL HOT ROLLS
1 1/2 cups all-purpose flour
1 package active dry yeast
1 cup low-fat cottage cheese
1/4 cup water
1 tablespoon sugar
1 1/2 teaspoons dried dill leaves
1/2 teaspoon salt
Nonstick spray coating
In a small mixing bowl, combine 1 cup flour and yeast.
In a small saucepan, heat and stir cottage cheese, water, sugar, dill weed and salt till warm (120 to 130 degrees). Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Add remaining flour; beat at low speed about 2 minutes or until nearly smooth.
Cover batter and let rise in a warm place till double (about 45 minutes). Stir batter down with a wooden spoon. Let rest for 5 minutes.
Spray 12 muffin cups with nonstick spray coating. Spoon batter evenly into cups. Cover loosely with plastic wrap; let batter rise until nearly double (about 30 minutes).
Bake in a 375-degree oven for 15 to 18 minutes or until golden brown. Serve warm. Makes 12 rolls.
Note: If you prefer, you may substitute 2 teaspoons of caraway seeds for dried dill leaves.
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