Dilly Rolls

Name: Dilly Rolls
Ingredients: 1/2 cup whole milk; 2 tablespoons sugar; 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon); 1/2 cup buttermilk; 1/2 small onion, finely chopped; 2 tablespoons finely chopped fresh dill; 2 teaspoons dill seeds; 1 1/2 teaspoon kosher salt; 2 1/2 cups all-purpose flour plus more; 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

10 ingredients

1 steps

Ingredients

1/2 cup whole milk
2 tablespoons sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1/2 cup buttermilk
1/2 small onion, finely chopped
2 tablespoons finely chopped fresh dill
2 teaspoons dill seeds
1 1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour plus more
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

Directions

1

["Gently heat milk until warm to the touch (an instant-read thermometer should register 120\u00b0F-130\u00b0F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5-10 minutes.", "Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.", "Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.", "Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2\" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size