Yum! Need I type more? I make yeast risen rolls starting with warm water, yeast, flour and salt. Yes, the old fashioned way. I modernize it by kneading with the stand mixer to just the right texture. The smell of the dough rising is the best way to bring you into the present. A fresh, hot roll slathered with real butter is a treat!

Growing up, I remember Mom use to bake her own bread too. But she got the frozen dough which made her job a little easier. Fresh bread out of Mom’s oven was the best. A slice of bread with a layer of butter and cinnamon sugar was a frequent afternoon treat.

I am an admin of a Stampin’ Up! Demonstrators Facebook group for demonstrators that no longer have upline support. I host a once a month meeting where the first post is, Roll Call! Who’s online with us? I add a photo of my latest rolls or the dill roll photo if nothing has come out of my oven recently.

I just did a roll call post for the entire group with the dill roll photo and had requests for the recipe. I recalled I had created a post about the roll adventures already so I looked back in the blog and found it. Click here to read the original post about the Dill, the Dog and the Toad. In this post, I included the photo layout below.

Here is the requested recipe for the dill rolls. They might make World Famous status if my demonstrator friends around the world bake them!

Dill Rolls Recipe by Shirley Merker

Melt 2 tablespoons butter in a pyrex measuring cup in microwave or stove top pan.

Add 3/4 cup small curd cottage cheese and 1/3 cup water.

Heat to about 105 degrees fahrenheit. Add to stand mixer bowl.

Into stand mixer bowl, add 2 1/4 teaspoon active dry yeast and 2 tablespoons sugar. Let proof for a few minutes. I like to see the yeast exploding before I proceed to the next step. Just the chemist in me I suppose.

Add 2 1/4 cups bread flour, 1/2 teaspoon salt, 2 teaspoons minced onion, 2 teaspoons fresh dill weed, 1 room temperature egg.

Use dough hook to mix until just to smooth stage. Add more flour if needed.

Cover mixer bowl with tea towel and let rise until doubled.

Divide dough into 12 pieces. Then divide the 12 pieces into 3 pieces. Place 3 pieces per muffin cup.

Let rise, uncovered, until batter fills the cup and overflows like in the photo above. If your room humidity is dry, loosely cover with a stiff bag so the bag does not touch the dough.

Bake at 400 degrees Fahrenheit about 12-15 minutes or until golden brown.

Remove from pan and place on cooling rack after asking everyone in the house to partake in a hot roll. If this is your afternoon refreshment, serve with a cup of #nessallakombucha, #treeripepeaches and assorted #eaugalleitalian cheeses. Dinner is then optional:)

I usually make note if I borrow a recipe from another source. The recipe page does not indicate an alternate source so I am not sure if I copied another recipe or made this recipe up. Either way, they are so good!

Please add a comment if you baked a batch and where in the world you are located. It would be fun to learn you enjoyed my recipe and shared with your family. Hmmm…maybe I should bake a batch again soon?

Super Awesome Stamper Shirley