Dill Cottage Cheese Dinner Rolls

5 from 1 vote

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These light and fluffy dinner roll have a unique flavor with the added dill and onions!

Course Bread

Cuisine American, Italian

Keyword dairy free, Holiday Baking, quick bread, rolls, savory

Prep Time 30

Cook Time 20

Proofing Time 25

Total Time 1 15

Servings Rolls

Calories 175.8kcal

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!