Dilly Onion Dinner Rolls Recipes

Steps:

• Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

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.

Steps:

• Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
• Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
• Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
• Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Steps:

• Heat milk in a small saucepan over low until warm to the touch (an instant-read thermometer should register 120°F-130°F). Transfer to a glass measuring cup. Add yeast and whisk to combine. Let sit until yeast starts to foam, 5-10 minutes.
• Beat salt and 2 1/2 cups flour in the bowl of a stand mixer fitted with the dough hook on low speed until combined, about 30 seconds.
• Add honey and 1/2 cup warm water to milk mixture and mix with a fork to dissolve. Add milk mixture to dry ingredients. Beat on low speed, scraping down sides of bowl if needed, until incorporated. Add 4 Tbsp. softened butter; increase speed to medium-high and continue to beat, adding more flour as needed (1/4-1/2 cup depending on variations), until dough is supple and a little tacky but not sticky, about 10 minutes.
• (If you don't have a stand mixer, mix salt and flour in a large bowl, then add milk mixture. Mix with a wooden spoon until dough comes together. Turn out onto a work surface and knead in pieces of butter one at a time. Continue to knead, adding flour as needed, until dough is soft and tacky, about 10 minutes.)
• Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, 90-105 minutes.
• Turn dough out onto a work surface (don't flour work surface unless dough seems really sticky). Divide dough in half, then continue to divide in half until you get 16 equal pieces (each should weigh about 1.5 oz.). Roll each piece into a ball with your dominant hand (counterclockwise if you're right-handed, clockwise if you're left-handed), keeping outside edge of your hand pressed against work surface and gently pushing base of dough inward. Place rolls a few inches apart on 2 parchment-lined rimmed baking sheets.
• Cover loosely with plastic. Let rise at room temperature until puffy and dough springs back slowly when poked gently, filling indentation about halfway, 60-90 minutes.
• Arrange racks in upper and lower thirds of oven; preheat oven to 400°F. Score top of each roll with a sharp paring knife or serrated knife. Brush tops with 2 Tbsp. melted butter. Bake rolls, rotating sheets halfway through, until golden brown, about 25 minutes. Let cool slightly before serving.
• Variations:
• Shallot-Cheddar: Add 1/4 cup finely chopped shallots and 1/2 cup shredded cheddar cheese to dry ingredients. Sprinkle 1/4 cup shredded cheddar cheese on top after brushing with butter.
• Olive-Thyme: Add 1 Tbsp. chopped thyme and 1/2 cup coarsely chopped mixed olives to dry ingredients. Dip tops of rolls in panko (Japanese breadcrumbs) after brushing with butter.
• Garlic-Dill: Add 1 Tbsp. finely chopped garlic and 1/4 cup chopped dill to dry ingredients.
• Everything Bagel: Add 1/2 cup sunflower seeds to dry ingredients. Mix 1/2 tsp. kosher salt and 1/2 tsp. each of any and all of the following, whatever's in your cupboard: sesame seeds, poppy seeds, granulated onion, granulated garlic, caraway seeds, fennel seeds. Dip rolls in salt-seed mix after brushing with butter.
• Black Pepper-Rosemary: Add 1 1/2 tsp. chopped rosemary and 1 1/2 tsp. freshly ground black pepper to dry ingredients. Top rolls with extra black pepper after brushing with butter.

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.

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.