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Nutrition Facts
Serving Size 1 (118g) Recipe makes 12 servings
Calories 282
Calories from Fat 45		(16%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 813mg		33%
Potassium 153mg		4%
Total Carbohydrate 46.5g		15%
	Dietary Fiber 1.9g	7%
	Sugars 4.8g
Protein 12.0g		23%
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Dilly Rolls

Recipe #342483 | 2½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef on the coast
Dec 9, 2008

I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.

SERVES 12 , 24 rolls (change servings and units)

Ingredients

2 cups small curd cottage cheese
2 tablespoons butter or margarine
2 tablespoons yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 tablespoons dried onion flakes
2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
5 cups flour

Directions

1
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
2
Cool slightly.
3
In a large mixing bowl, dissolve yeast in water.
4
Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
5
Add 3 cups flour. Beat until smooth.
6
Add enough extra flour to form a soft non-sticky dough.
7
Place in greased bowl, turning once.
8
Cover and let rise until double - about 1 hour.
9
Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
10
Cover and let rise until doubled - about 45 minutes.
11
Bake at 350 degrees for 20-25 minutes.

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Featured Reviews for This Recipe

From: Mom2Rose

On Oct 9, 2009

Aussie Swap #33: These are so tasty - perfect with a bowl of soup!

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From: djmastermum

On Jul 31, 2009

Preparation is the key Preparation was not me Dilly rolls I went to make With only 1 cup of cottage cheese And no onion flakes. My water and yeast tipped All over the bench soooo Scooped it back in the bowl I did Now it is left to rise lets see how it goes, My dilly rolls may turn out a suprise My dilly rolls ARE such a treat.

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From: Karen Elizabeth

On Jun 17, 2009

I halved the recipe successfully, and made the dough in my ABM, adding all liquids first, then dry ingredients, and finishing with the yeast. I used fresh dill. The rolls rose nicely on their final rising, I painted them with egg wash and baked them, delicious light rolls that went beautifully with the Jack's Chardonnay and Red Lentil Soup that I had prepared. We enjoyed a lovely supper! thank you, Chef OnThe Coast! Made for Aus/NZ swap#29

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From: wicked cook 46

On May 4, 2009

I cut the recipe in half to make 12 rolls. I used a mix of fresh and dried dill . The dill was very subtle so next time will use more. I also added a bit of fresh onion finely chopped , I don't like dried. They are very light and fluffy and so easy to make. Next time I think I will toss in a bit of grated cheese. Definite keeper for us. Made for the ANZ recipe swa # 28 May for the Gingerbread team

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