A few years ago I was at a blogging conference where they served the most incredible Dill Dinner Rolls. Since then, I have been baking batch after batch of dill roll recipes in search of the “perfect” match. Last week, I finally gave up on the fancy, intricate, and delicious-sounding recipes (none of which were quite right) and decided to just toss a handful of fresh, chopped dill from our garden into our favorite Rustic Italian Bread recipe. To my amazement, they were spot on! Sometimes, the easiest, simplest, most straightforward route really is the best one.
These rolls are versatile, addictive, and perfect for batch-making. I let them cool completely and then store them in a freezer bag in the freezer until we’re ready to eat them. Let them thaw on the counter while you prepare the rest of the meal (or defrost them in the microwave for 15 seconds), and it’s as if you pulled them straight from the oven! Truth be told, this is true for most bread recipes, and my freezer is always stocked with several kinds of buns, rolls, and loaves. Bread baking being one of my most-favorite tasks in the kitchen, I tend to binge-bake. ☺
If you’re a novice bread baker, this is a great recipe for you to try! If you’re more experienced, this one will be easy-peasy and is sure to become one of your regular makes. Either way, I’d love to know what you think! Drop me a comment below.
Dill Dinner Rolls
Simple but delicious, these easy rolls will add a unique and delicate twist to any meal!
- 3 c. Flour
- 1 c. Warm Water (100° - 110°)
- 2 tbsp. Olive Oil
- 2 tsp. Sugar
- 3/4 tsp. Salt
- 2 1/4 tsp. Active Dry Yeast
- 2 tbsp Fresh Dill, chopped
- 1 Egg White, slightly beaten
In a large bowl, combine yeast, sugar, & water. Allow to sit & activate for 5 minutes. Add oil.
In another bowl, whisk flour & salt together. Add to yeast mixture & stir to combine. Add dill to dough. Turn out onto a lightly floured surface & knead for 10 minutes, until smooth.
Place in an oiled bowl, turning to coat, cover & let rise in warm place (85°) for 1 hour, or until doubled in size.
(To use bread machine: Skip steps above & instead place first 7 ingredients in the bread machine & set to "dough" cycle)
Punch down & let rest for 5 minutes.
Divide dough evenly into 12 portions. Roll each portion into a neat ball & place on baking sheet or bread stone. Cover & allow to rise for 30 minutes, or until doubled in size.
Using a very sharp knife, cut a few slits in the top of each roll & brush with beaten egg white.
Bake in 375° preheated oven for 10-13 minutes, or until lightly golden & crisp on the top. The rolls should sound hollow when tapped on the bottom.
Allow to cool on a wire rack. Enjoy!