Dillseed Buns
Recipe from Better Homes and Gardens

These rolls come together twice as fast as traditional rolls because they need only one short rising thanks to the fast-rise yeast.


Dillseed Buns

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Servings: 18 rolls
Prep Time: 30 mins
Total Time: 1 hr 17 mins
Related Categories: Bread, Dinner Rolls, Low Calorie, Low Fat, Thanksgiving Breads
 
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Ingredients
  • 3  cups
    all-purpose flour
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  • 1  package
    fast-rising active dry yeast
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  • 2  teaspoons
    dillseed
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  • 1/4  teaspoon
    baking soda
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  • 1  cup
    cream-style cottage cheese
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  • 1/4  cup
    water
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  • 2  tablespoons
    margarine or butter
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  • 2  teaspoons
    sugar
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1 
    egg
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  • 1 
    beaten egg
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  • 1  tablespoon
    water
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  •  
    Fresh dill sprigs (optional)
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Directions
1.
In a large mixing bowl combine 3/4 cup of the flour, the yeast, dillseed, and baking soda.
2.
In a medium saucepan heat and stir cottage cheese, 1/4 cup water, margarine or butter, sugar, salt, and pepper until warm (120 degree F. to 130 degree F.) and margarine is almost melted.
3.
Add cheese mixture to flour mixture. Add the first 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. Using a spoon, stir in as much remaining flour as you can
4.
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.
5.
Shape dough into 18 balls, pulling edges under to make smooth tops. Place balls about 2 inches apart on greased baking sheets. Cover; let rise in a warm place until nearly double (20 to 30 minutes).
6.
Combine beaten egg and 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. Makes 18.

To make cloverleaf rolls
:Lightly grease eighteen 2-1/2-inch muffin cups. After the 15-minute rest, shape the dough into 54 balls. Place 3 balls in each muffin cup. Let rise and bake as directed. Makes 18.

Make-Ahead Tip
Freeze cooled buns for up to 3 months in a freezer container. Thaw at room temperature about 1 hour.
Nutrition information
Calories 93, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 14 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 2%, Vitamin C 0%, Calcium 1%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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