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Batterway Dill Rolls

Serve these rolls warm to share the tantalizing aroma of dill and onion.


This recipe is featured at Café Terra.

This recipe makes 24 medium rolls
Bread Flour2+1/2 cup
Sugar2 TBSP
Salt1/2 tsp
Instant Minced Onion1 TBSP
Dill Seeds2 tsp
Butter2 TBSP
Cottage cheese, drained1 cup
Water1/2 cup
Active Dry Yeast4+1/2 tsp
Butter, soft
Coarse salt

Have water and cottage cheese at 110°-115°F and all other ingredients at room temperature.


Measure the first 7 ingredients into a bowl. Blend with fork or pastry blender. Set aside. Measure the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg. Pour yeast mixture into the flour-mixture. Beat until thoroughly blended. Cover. Let rise in warm place until doubled...about 45 minutes. Meanwhile, grease 24 2-inch muffin cups.


Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling 1/2 full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...20 to 30 minutes. Bake 15 to 20 minutes in preheated 350°F oven. Remove from pans and cool on rack. Brush with soft butter and sprinkle with coarse salt.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 24; Calories: 80; Total Fat: 1.5g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 85mg; Total Carbohydrates: 12g; Dietary Fiber: 1g; Sugars: 2g; Protein: 3g


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