Dill Rolls
Rolls stuffed with herby dill flavor make the perfect accompaniment to soup, salad, or Thanksgiving dinner!
Yield: 8-12 rolls
  • ½ cup reduced fat milk
  • 2 tbsp sugar
  • 1 tbsp active dry yeast
  • ½ cup buttermilk
  • 2 tbsp finely chopped fresh dill
  • 1½ tsp salt
  • 2½ cups all purpose flour, plus more as necessary
  • 4 tbsp unsalted butter, melted, divided
  1. Heat the milk in the microwave for 30 seconds to a minute, until it is warm to the touch. Stir the sugar and yeast into the milk and let sit until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, salt, and the dill, whisking to combine. Stir in the milk mixture, buttermilk, and 2 tbsp of the melted butter. Stir on medium speed until a sticky dough forms, adding more dough as needed. Stir on medium speed for 5 minutes, or knead until the dough is smooth and elastic.
  3. Transfer the dough to a bowl sprayed with cooking spray and cover with plastic wrap. Let rise in a warm area until doubled in size, about an hour. Punch down the dough and let rise again for another hour. Punch down the dough and divide it into 8-12 pieces, depending on the size of the rolls that you want (I made 8).
  4. Line a baking sheet with parchment paper and spray the top with cooking spray. Roll each piece of dough into a ball and then place on the baking sheet, at least 2" apart from each other. Brush tops with the remaining butter and cover loosely with plastic wrap. Let rise about 20-30 minutes, or until doubled in size.
  5. Preheat the oven to 400.
  6. Bake the rolls until puffed up and deep golden brown on top and bottom, about 15-20 minutes. Let cool on a wire rack before serving.
Adapted from Bon Appetit
Nutrition Information
Serving size: 1 roll
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/pumpkin-and-white-bean-bisque-with-sage-pesto-and-dill-rolls.html