Dilly Rolls

Dilly Rolls

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Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.


  • 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
  • ½ small onion, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 2½ cups all-purpose flour plus more
  • 4 tablespoons (½ stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

Recipe Preparation

  • Gently heat milk until warm to the touch (an instant-read thermometer should register 120°–130°). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5–10 minutes.

  • Combine onion, fresh dill, dill seeds, salt, and 2½ cups flour in a large bowl. Stir in milk mixture and 2 Tbsp. butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.

  • Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough, and, using a pastry scraper, divide into 12 pieces.

  • Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2” apart (you need to leave enough room so that they’re not touching after they’ve risen). Brush tops with remaining 2 Tbsp. butter and cover loosely with plastic wrap; let rise until doubled in size, 20–30 minutes.

  • Meanwhile, preheat oven to 400°.

  • Bake rolls until puffed and deep golden brown on the tops and bottoms, 15–20 minutes. Transfer to a wire rack and let cool slightly before serving.

  • DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.

Nutritional Content

Calories (kcal) 140 Fat (g) 4 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 260Reviews Section

Cheese Dilly Amish Friendship Bread Rolls

Pair this recipe for Amish Friendship Bread Cheesy Dilly Rolls with a hot bowl of soup, fish or chili.

This recipe makes 24 cheese dill rolls, which make them perfect as a side to a hot bowl of soup, chili, fish or salad. The sweet sourdough tang of the Amish Friendship Bread starter gives it a leg up on other dinner rolls, and they come out beautifully uniform from the muffin tins.

This recipe works best with an active starter, usually a starter that&rsquos just been fed in the past 24 hours and is a little (or a lot) bubbly. To learn more about how to maintain an active starter, view our tutorials or FAQs.

A quick note: I only share links that I love and personally use. This post contains affiliate or commission links which support the Friendship Bread Kitchen if you click or buy. Thank you!

Recipe Summary

  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 (.25 ounce) package rapid rise yeast
  • 3 large eggs
  • 1 ½ teaspoons canola oil
  • 1 teaspoon apple cider vinegar
  • 2 ½ cups gluten-free all purpose baking flour (such as Bob's Red Mill®)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 teaspoons dried dill weed
  • 1 ½ teaspoons minced garlic

Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.

Whisk eggs, canola oil, and vinegar together in a bowl until frothy.

Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.

Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.

Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

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Dilly Rolls - Recipes

I have not been making much bread this summer. But I finally have some dill growing in my herb garden again (more on that topic in a later post) and I wanted to try some dilly rolls.

This is a simple yeast bread. Don't expect a light, puffy dinner roll. These are a rustic, hearty-type roll - absolutely perfect with a roast beef dinner.

I wanted to make sure they had a good dill flavor so after looking at several recipes I added both dill seed and dill weed, plus an onion. (Dill weed is the leafy green part of the dill plant.)

My children thought the flavor of these rolls was a little strong - but they helped themselves to seconds and thirds. I thought it was perfect. You can adjust the flavor to your liking by decreasing the dill and onion if you wish.

I'm looking forward to enjoying these rolls this fall with a pot of beef stew.

Dilly Rolls

1 cup milk
1 T honey
4 T oil
2 T instant yeast
1 cup warm water
1 onion, diced
4 T finely shopped fresh dill weed
1 T dill seeds
2 tsp salt
2 cups whole wheat flour
3-4 cups white flour

Add all ingredients except white flour to mixing bowl. Stir well. Add white flour as needed to make a soft, slightly tacky dough. Knead for five minutes.

Place dough in an oiled bowl and cover. Let raise until doubled, about 1 hour. Divide dough into 24 pieces and roll into balls. Place on a greased baking sheet. If desired, brush tops with a beaten egg. Raise for 30 minutes or until doubled.

More from The Amish Cook’s Baking Book:

This is a delicious, moist bread. The dill flavor makes a nice addition to a sandwich. This recipe can also be made into dinner rolls, and the little flakes of dill add a pretty green color to the rolls. Dill can be grown in the garden. Mom’s dill would come up year after year, but I haven’t had as much luck with mine.

1 package active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 tablespoon dried onion flakes
1 tablespoon butter, softened
1 teaspoon salt
1 cup small-curd cottage cheese
1 tablespoon dry dill seed or dill weed
1/4 teaspoon baking soda
1 large egg
2 1/2 cups bread flour

Dissolve the yeast in the water in a large bowl. Add the sugar, onion flakes, butter, salt, cottage cheese, dill, baking soda, and egg. Mix well. Slowly add the flour, beating after each addition. After all the flour is added and stirred in, you may need to knead the dough with your hands to finish mixing the flour in. Cover with a damp cloth. Let rise in a warm place for 1 hour.

Punch down and shape into 12 rolls or 1 loaf. Grease a baking sheet for the rolls or grease and flour a 5 by 9-inch loaf pan for the loaf. Place the dough on the sheet or in the pan, cover with a damp cloth, and let rise again until light, 30 to 45 minutes.

Dilly Slow Cooker Dinner Rolls

Line bottom and sides of a 5- to 6-quart oval slow cooker with parchment paper. Coat with cooking spray and sprinkle with cornmeal.

In a large bowl combine 1 1/2 cups of the flour and the next five ingredients (through dry mustard). Add the warm water and 3 tablespoons of the melted butter. Beat with a mixer on medium for 30 seconds, scraping bowl as needed. Beat on high for 3 minutes. Stir in the 1/2 cup cornmeal and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into 16 balls, pulling and tucking edges to form smooth tops. Place balls, evenly spaced (sides will be touching), in prepared cooker.

Cover and cook on high for 1 1/2 to 2 hours or until a thermometer registers 200ºF (tops of rolls may be slightly wet). Use parchment paper to remove rolls from cooker peel off paper. Place rolls on a baking sheet cool.

Preheat broiler. Brush tops of rolls with the remaining 1 tablespoon melted butter.* Broil 4 to 5 inches from the heat for 3 to 4 minutes or until light brown.

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Dilly Buns

Combine 3/4 cup of the flour, the yeast, dillseed, and baking soda in a large mixing bowl.

Heat and stir cottage cheese, the 1/4 cup water, margarine or butter, sugar, salt, and pepper in a medium saucepan until warm (120 degrees F to 130 degrees F) and margarine or butter is almost melted.

Add cottage cheese mixture to flour mixture. Add the 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover and let rest for 15 minutes.

Shape dough into 18 balls, pulling edges under to make smooth tops. Place balls about 2 inches apart on greased baking sheets. Cover and let rise in a warm place until nearly double (20 to 30 minutes).

Combine beaten egg and the 1 tablespoon water. Top each bun with a dill sprig, if desired brush with egg mixture. Bake in a 375 degree F oven about 12 minutes or until golden.

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