Dill? Cottage Cheese? Rolls? I get it, sounds strange, but TRUST me on this one! These Dill Cottage Cheese DInner Rolls will quickly become a family favorite. They are soft and fluff and oh so flavorful. We love them for the holidays and especially made into a left over turkey sandwich on Thanksgiving. They are wonderful reheated and the best part, they don’t take all day to make!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
Ingredients Needed for Dill Cottage Cheese Dinner Rolls
-Hard White or Hard Red Wheat flour
–Cottage Cheese-Full Fat
–Yeast–Dry Active
–Sugar-I always use coconut sugar as my preferred sweetener.
–Salt
–Butter-I use unsalted butter in baking to control the salt in my recipes.
–Egg
–Dill Weed-dried
–Dried Onion Flakes
–Water
These Cottage Cheese Dill Dinner Rolls have just a few simple ingredients, most of which you will have in your pantry at home!
Equipment Needed
- Grain Mill
- Medium Sized Mixing Bowl
- Digital Scale
- Stand mixer
- Measuring spoons
- Liquid measuring cups
- Muffin pan
- Pastry Brush
- Scoop
All equipment used in this recipe can be found here!
How to make Dill Cottage Cheese Dinner Rolls!
- Start by milling your preferred grain into flour and set aside.
- To the flour, add dill, onion, salt and baking soda. Stir until combined.
- Add the 1/2 cup water, 1 Tbsp melted butter, cottage cheese and the egg to the flour mixture stirring to moisten all dry ingredients. Set aside to autolyse for 20 minutes.
4. In the bowl of your stand mixture, add remaining 1/4 cup warm water, yeast and sugar to activate.
5. After the 20 minute autolyse period, the yeast should also be bubbly and activated!
6. Add flour mixture to the stand mixer. Mix with paddle, hook or roller(in Ankarsrum) for 6-8 minutes. Your dough will be sticky but should be stretchy! Not necessarily looking for the typical “window pane” on this recipe. I scoop this dough into my muffin tins, so don’t worry about it being too sticky.
7. Using a small 2 Tbsp scoop, scoop 2 or 3 balls of dough into a greased muffin tin. 3 scoops will yield 10 rolls, 2 scoops will yield 15 rolls.
8. If you only have a larger scoop, you can do one large scoop. With the large scoop, you can also place 8-10 scoops in a 9″ round cake pan. There are lots of options here!
9. Cover dough with a tea towel and let proof for 20-30 minutes until it has increased in size by 25%.
10. Preheat oven to 350 degrees F while your dough proofs.
11. Bake for 20 minutes, rotating half way through. If you do 2 scoops of dough, you will reduce your bake time to 15 minutes.
12. Melt the remaining 1 Tbsp of butter and brush on hot rolls! Allow to cool slightly before removing from muffin tin, ENJOY!
FAQ for Dill Cottage Cheese Dinner Rolls
Dill? I’m afraid I won’t enjoy the flavor of dill in a bread?
I was shocked how well the dill and onion flavors went together! Give it a try with dill, you may be surprised how much you like it. You can also substitute for another dried herb like oregano, basil or rosemary!
How do I store these rolls?
I store these on the counter overnight and reheat in a 300 degree oven. Wrap them in a foil pouch and reheat for 10 minutes. If storing longer than a day, I put them in an airtight container in the fridge.
Can these be made dairy free?
Using a dairy free cottage cheese and butter would be the two items to substitute. I have not made them with those alternative ingredients, so the texture might vary slightly.
Dill Cottage Cheese Dinner Rolls
Equipment
Ingredients
- 2 1/2 cups Hard White or Hard Red Wheat flour 330 g
- 2 1/4 tsp dry active yeast 1 packet
- 3/4 cup water divided
- 2 Tbsp butter melted and divided
- 2 Tbsp coconut sugar
- 1 tsp Redmonds Real Salt cold and cubed
- 1 Tbsp dill weed dried
- 1 Tbsp onion flakes dried
- 1/4 tsp baking soda
- 1 egg
- 1 cup Cottage Cheese full fat
Instructions
- Start by milling your preferred grain into flour and set aside.
- To the flour, add dill, onion, salt and baking soda. Stir until combined. Add the 1/2 cup water, 1 Tbsp melted butter, cottage cheese and the egg to the flour mixture stirring to moisten all dry ingredients. Set aside to autolyse for 20 minutes.
- In the bowl of your stand mixture, add remaining 1/4 cup warm water, yeast and sugar, stir to activate.
- After the 20 minute autolyse period, the yeast should also be bubbly and activated! Add flour mixture to the stand mixer. Mix with paddle, hook or roller(in Ankarsrum) for 6-8 minutes. Your dough will be sticky but should be stretchy! I scoop this dough into my muffin tins, so don't worry about it being too sticky.
- Using a small 2 Tbsp scoop, scoop 2 or 3 balls of dough into a greased muffin tin. 3 scoops will yield 10 rolls, 2 scoops will yield 15 rolls. If you only have a larger scoop, you can do one large scoop. With the large scoop, you can also place 8-10 scoops in a 9" round cake pan. There are lots of options here!
- Cover dough with a tea towel and let proof for 20-30 minutes until it has increased in size by 25%.
- Preheat oven to 350 ℉ while your dough proofs.
- Bake for 20 minutes, rotating half way through. If you do 2 scoops of dough or 1 large scoop, you will reduce your bake time to 15 minutes.
- Melt the remaining 1 Tbsp of butter and brush on hot rolls! Allow to cool slightly before removing from muffin tin, ENJOY!
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Dill Cottage Cheese Dinner Rolls as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.