Dilly Onion Dinner Rolls

Dilly Onion Dinner Rolls is a lacto ovo vegetarian recipe with 12 servings. For 32 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 5g of protein, and 4g of fat. Plenty of people made this recipe, and 143 would say it hit the spot. A mixture of dill seed, egg, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. If you like this recipe, you might also like recipes such as Parmesan and Onion Dinner Rolls, Caramelized onion dinner rolls, and Olive Oil Dinner Rolls With Caramelized Onion & Gorgonzola Recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14-in. x 6-in. rectangle. Spread with 1 tablespoon butter. With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough. Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen. Originally published as Dilly Onion Dinner Rolls in Taste of Home's Holiday & Celebrations CookbookAnnual 2006, p20 Nutritional Facts 1 roll equals 150 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 299 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°.

2. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide dough in half.

6. Roll each portion into a 14-in. x 6-in. rectangle.

7. Spread with 1 tablespoon butter.

8. With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough.

9. Fold dough accordion-style, back and forth along creased lines.

10. Cut folded dough into 1-in. pieces.

11. Place each piece cut side down in a greased muffin cup.

12. Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes.

13. Bake at 375° for 15-17 minutes or until golden brown.

14. Remove from pan to a wire rack.

Nutrition Information:

covered percent of daily need