Flecked with fresh dill and studded with sea salt, these skillet-born beauties are a glorious addition to any supper.
Homemade Dill Rolls
Serves: Makes 12
- 1 (0.25-ounce) package active dry yeast
- 1⁄4 cup lukewarm water
- 2 2⁄3 cups bread flour
- 1 large egg
- 1 cup small curd whole milk cottage cheese
- 1⁄4 cup chopped fresh dill
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, softened
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons onion powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground black pepper
- Garnish: melted butter, sea salt
- In a small bowl, stir together yeast and 1⁄4 cup water. Let sit until bubbly, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine bread flour, egg, cottage cheese, dill, sugar, butter, salt, onion powder, baking soda, and pepper. Add yeast mixture, and beat at medium speed until a dough forms. Reduce mixer speed to low, and continue to beat until dough is smooth and elastic, about 10 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 30 minutes.
- Lightly spray a 10-inch cast-iron skillet with cooking spray. Divide dough into 12 equal portions. Roll each piece into a ball; place in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Preheat oven to 325°. Bake until golden brown, about 20 minutes.
- Brush rolls with melted butter and sprinkle with sea salt, if desired.