
Ingredients:
3 1/4 cups flour
1/2 cup sour cream, at room temperature
1/4 cup lukewarm water
1/4 cup butter, melted and cooled
1/4 oz active dry yeast
2 tablespoons minced dill
1/2 tablespoon sugar
1/2 teaspoon salt
2 eggs (divided use)
Directions:
Place water in a a large mixing bowl, sprinkle with yeast, and let stand 5 minutes. Add the sour cream, dill, butter, sugar, salt, and one egg. Mix. Add the flour and mix (use a stand mixer with a dough hook for best results) until a slightly sticky dough forms. If the dough is too dry, add a bit of milk and remix. Grease a bowl with butter. Cover with plastic wrap or a tea towel and allow the dough to double in size. Butter a 13x9 inch pan. Divide the dough into 12-15 pieces. Roll each into a ball. Place in the baking pan (I ended up with 3 rows of 5 rolls each). Cover with plastic wrap and refrigerate overnight. Allow to sit on the counter until it doubles in bulk. Preheat oven to 375. Beat an egg and brush it over the rolls. Bake for 20 minutes or until fully cooked through.
Note: If you want to bake the rolls the same day you mix the dough together, just skip the refrigeration step and continue on to the second rise.
3 1/4 cups flour
1/2 cup sour cream, at room temperature
1/4 cup lukewarm water
1/4 cup butter, melted and cooled
1/4 oz active dry yeast
2 tablespoons minced dill
1/2 tablespoon sugar
1/2 teaspoon salt
2 eggs (divided use)
Directions:
Place water in a a large mixing bowl, sprinkle with yeast, and let stand 5 minutes. Add the sour cream, dill, butter, sugar, salt, and one egg. Mix. Add the flour and mix (use a stand mixer with a dough hook for best results) until a slightly sticky dough forms. If the dough is too dry, add a bit of milk and remix. Grease a bowl with butter. Cover with plastic wrap or a tea towel and allow the dough to double in size. Butter a 13x9 inch pan. Divide the dough into 12-15 pieces. Roll each into a ball. Place in the baking pan (I ended up with 3 rows of 5 rolls each). Cover with plastic wrap and refrigerate overnight. Allow to sit on the counter until it doubles in bulk. Preheat oven to 375. Beat an egg and brush it over the rolls. Bake for 20 minutes or until fully cooked through.
Note: If you want to bake the rolls the same day you mix the dough together, just skip the refrigeration step and continue on to the second rise.
These look fabulous, Rachel! I love this style of roll, I guess yeast rolls is the general category... we always had them for holidays when I was a kid. I might try these for Christmas and see if I can do some homemade pimento cheese to go with :-)
ReplyDeleteSounds delicious - I love the idea of adding sour cream to a yeasted dough. Dill isn't a herb I have very often but I do love it.
ReplyDeleteGorgeous! Nothing better than a homemade roll.
ReplyDeleteDill and sour cream do go great together. : )
Is the measurement for the dill (2 Tbsp) a measure of fresh dill or dried? If it's for fresh dill, what would you recommend if one were to use dried dill?
ReplyDeleteThank you!
Ally
ReplyDeleteIt is fresh dill. Dried dill is called dillweed. I would use 1 1/2 tablespoons of dillweed.
Thank you Rachel! I can't wait to try these - maybe with Christmas dinner.
ReplyDeleteJust two of my favorite ingredients...I love dill and could eat it plain of its stems! Thanks for sharing this! :)
ReplyDeleteI love dill/sour cream together. Of course, I am talking about potato chips, but these rolls look amazing!
ReplyDeleteI am absolutely trying these and this time, no fiddling with the receipe on my end. Pinkie swear!
ReplyDelete