When I was little, my mom made these dinner rolls with cottage cheese and dill that were baked in a muffin tin. They were, to my young palate, the most disgusting things in the world. She might have only tried them once, but they left a big, bad impression on me, and I obviously have never forgotten them. Fast forward to a few weeks ago. A friend sent out an email stating that she was going to her mother-in-law’s home to get dill, and that if anyone wanted some, there was plenty to share. I responded that I would love some. For whatever bizarre reason, I really wanted to make those dinner rolls from my childhood. It took me a few weeks to get around to them, but my husband claimed they were the best dinner rolls he’d ever had. They were really delicious. They were salty and buttery and very light, with a nice, harvesty crunch from the dill seed. I’m glad I gave these a second chance. Now, what else am I missing out on…?
1 package yeast
1/4 cup warm water
1 cup cottage cheese at room temperature (it really is important, trust me)
2 Tablespoons sugar
1 Tablespoon dried, minced onion
1 Tablespoon butter, melted
2 teaspoons dried dill seed
1 teaspoon salt
1/4 teaspoon baking soda
2 1/4 to 2 1/2 cups flour
Combine yeast and water with a pinch of sugar and set aside for 5 minutes. In a large bowl, combine all remaining ingredients except flour. Add yeast and stir. Mix in flour. Turn dough out onto a floured counter top and knead until dough is smooth and elastic. Place in an oiled bowl, turn to coat, cover, and let rise for 50 minutes. Punch down dough, divide into 12 portions, and roll into balls. Place dough into a greased muffin pan, cover, and let rise again until doubled in size. Bake rolls for 20 to 25 minutes at 350. They should be lovely and golden at this point. Remove from oven and brush tops with butter.