There’s something special about the aroma of freshly baked dinner rolls wafting through your kitchen. When those rolls are infused with the subtle flavor of dill and the creaminess of cottage cheese, they become quite special. Dill Cottage Cheese Dinner Rolls are the perfect accompaniment to any meal, with a soft, fluffy texture and a unique flavor. Whether you’re hosting a dinner party, preparing a festive holiday meal, or simply indulging in a weekend baking project, these dill dinner rolls will be a hit.
Let’s dive into the step-by-step process of creating these irresistible dinner rolls.
Try my recipes for Those Garlic Cheese Rolls and Soft and Fluffy Dinner Rolls Using the Tangzhong Method.
Ingredients
- Active dry yeast
- Granulated sugar
- Small-curd cottage cheese
- Butter
- Warm water
- Eggs
- Pureed onion
- Dried dill weed
- Salt
- Baking soda
- All-purpose flour
See recipe card for quantities.
Instructions
Activate the Yeast
In a small bowl, dissolve the active dry yeast in warm water. Stir in the sugar and let it sit for 5-10 minutes until it becomes frothy.
Prepare the Wet Ingredients
Grate the onion or puree it in a food processor. You may need to puree more than you will actually use just to get the onion moving inside the food processor.
In the bowl of a stand mixer, add the cottage cheese and whip on medium-high speed for 2 minutes using the paddle attachment. If your mixer does not have a splash guard, do not turn the mixer on high or you will be cleaning up cottage cheese from the walls of your kitchen.
Add the melted butter, pureed onion, dill weed, salt and baking soda to the mixer bowl. Mix well until all ingredients are fully incorporated.
Add the frothy yeast mixture to the bowl of wet ingredients. Stir to combine.
Add the Flour
Gradually add the all-purpose flour, ½ cup at a time, mixing thoroughly after each addition. Once the dough becomes too stiff to stir, transfer it to a lightly floured surface.
Knead the Dough and Let it Rise
Knead the dough for about 6-8 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is sticky, but be careful not to add too much to avoid tough rolls.
Place the kneaded dough in a large, greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1-1½ hours. The dough should double in size.
Shape the Rolls
Punch down the risen dough and divide it into 24 equal pieces. Shape each piece into a ball and place them on a greased or parchment-lined baking sheet, spacing them about an inch apart. Cover and let them rise again until doubled, about for 40-45 minutes.
Bake the Rolls
Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until they’re golden brown on top. Brush the tops with a little melted butter after 10 minutes of baking to help them brown.
Allow the rolls to cool on a rack slightly before serving. They’re best enjoyed warm.
Storage
The rolls will remain soft and flavorful for several days if stored in an airtight container at room temperature.
Top Tip
Dried dill weed works better than fresh dill in this recipe. Fresh dill can be difficult to chop into uniform pieces and it tends to clump together when added to the wet ingredients.
Final Thoughts
Dill Cottage Cheese Dinner Rolls are a savory twist to the traditional dinner roll. The blend of cottage cheese, dill, and onion creates a unique flavor that pairs perfectly with soups, salads, or roasted meats. Baking these rolls from scratch is easy and well worth the effort. Enjoy!
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Pairing
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📖 Recipe
Fluffy Dill Cottage Cheese Dinner Rolls Recipe
Ingredients
Method
- In a small bowl, dissolve the active dry yeast in warm water. Stir in the sugar and let it sit for 5-10 minutes until it becomes frothy. This ensures the yeast is alive and ready to work.
- Puree the onion in a food processor. You may need to puree more than you will actually use just to get the onion moving inside the food processor.
- In the bowl of a stand mixer, add the cottage cheese and whip on medium-high speed for 2 minutes using the paddle attachment. If your mixer does not have a splash guard, do not turn it on high or you will be cleaning up cottage cheese from all over the kitchen.
- Add the melted butter, pureed onion, dill weed, salt and baking soda to the mixer bowl. Mix well until all ingredients are fully incorporated.
- Add the frothy yeast mixture to the bowl of wet ingredients. Stir to combine.
- Gradually add the all-purpose flour, ½ cup at a time, mixing thoroughly after each addition. Once the dough becomes too stiff to stir, transfer it to a lightly floured surface.
- Knead the dough for about 6-8 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is sticky, but be careful not to add too much to avoid tough rolls.
- Place the kneaded dough in a large, greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1-1½ hours. The dough should double in size.
- Punch down the risen dough and divide it into 24 equal pieces. Shape each piece into a ball and place them on a greased or parchment-lined baking sheet spacing them slightly apart. Cover and let them rise again until doubled, about for 40-45 minutes.
- Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until they’re golden brown on top. Brush the tops with a little melted butter after 10 minutes of baking to help them brown.
- Allow the rolls to cool on a rack slightly before serving. They’re best enjoyed warm.
Karen Velez says
I am sorry, but there is no recipe card with ingredient amounts, making it impossible to make the recipe. Can you please share the amounts? Thank you so much!
dvscott902 says
Fixed it. Thanks for pointing that out.