Fresh Dill Dinner Rolls

I wanted to try out a dinner roll recipe before Thanksgiving to make sure it is one I would like to make for our dinner.

These go together quickly and taste DELICIOUS! They are soft and flaky and Dillon and I have already taste tested them!

Sandie

These are the ingredients I used.

I began by letting the yeast activate in the bowl of my stand mixer with the water and 1 tsp. of the white sugar.

To the bowl I added the remaining sugar, milk, egg, butter, fresh dill and salt and mixed until just blended on low speed.

When that was blended, I added 2 cups of flour and mixed that in.

It looked like this.

With the mixer running and my dough hook I added the remaining flour gradually and let it run, kneading, until I had a smooth, still slightly sticky dough.

I put the dough ball into a greased bowl and let it rise for about 20 minutes.

After 20 minutes, I removed from bowl, punched it down and cut it into 12 (fairly) even pieces.

I rolled the pieces into balls, tucking end underneath and placed them in a prepared 9 x 13 pan.

And let them rise for another 45 minutes, until doubled in size.

I brushed the tops with beaten egg,

And baked them at 350 degrees for 25 minutes.  Don’t they look delicious? I almost burned my mouth because I couldn’t wait until they cooled to try one!!!

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Recipe

Fresh Dill Dinner Rolls

Preparation Time: 30 minutes  Cooking Time: 25 minutes  Servings: 12 rolls

Ingredients

• 2 1/4 tsp  yeast
• 1/2 cup warm water
• 3 Tbsp. sugar
• 3/4 cup milk
• 1 large egg
• 3 Tbsp unsalted butter , softened
• 3 1/2 Tbsp chopped fresh dill
• 1 1/2 tsp salt
• 3 1/2 cups all-purpose flour
• 1 beaten egg

Directions

1. Preheat oven to 350 degrees
2. In the bowl of stand mixer whisk together yeast with water and 1 tsp of the white sugar. Let sit 5 minutes.
3. Add remaining sugar, milk, egg, butter, dill and salt on low speed .
4. Add 2 cups of flour and mix on low speed until combined.
5. With the mixing running and dough hook, slowly add in remaining flour.
6. Knead on until smooth and elastic, adding more flour if needed.
7. Cover bowl with plastic wrap and let rise 20 minutes.
8. Remove dough from bowl, punch dough down and divide into 12 even pieces, shape each into a ball and place in prepared baking pan.
9. Cover with plastic wrap and rise in a warm place another 45 – 60 minutes until doubled in size.
10. Brush tops evenly with beaten egg.
11. Bake at 350 degrees for 25 minutes, or until tops are golden brown.
12. Allow to cool.  Cut apart and serve.