Buttermilk-Dill Rolls Recipe

Name: Buttermilk-Dill Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups warm low-fat buttermilk (100u00b0 to 110u00b0); 2 tablespoons vegetable oil; 2 teaspoons sugar; 1 package dry yeast (about 2 1/4 teaspoons); 3 1/4 cups all-purpose flour, divided; 2 teaspoons dried dill; 1 teaspoon kosher salt, divided; Cooking spray; 1 1/2 teaspoons cornmeal; 1 large egg white, lightly beaten

Servings: persons

1 1/2 cups warm low-fat buttermilk (100u00b0 to 110u00b0)
2 tablespoons vegetable oil
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour, divided
2 teaspoons dried dill
1 teaspoon kosher salt, divided
Cooking spray
1 1/2 teaspoons cornmeal
1 large egg white, lightly beaten

1
Combine first 4 ingredients in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, dill, and 1/2 teaspoon salt to buttermilk mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), shape portion into 6 (2-inch-long) ovals on a floured surface. Roll up each portion tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, on a large baking sheet sprinkled with cornmeal. Repeat with remaining dough portions.
3
Preheat oven to 375u00b0.
4
Brush egg white over rolls; sprinkle with 1/2 teaspoon salt. Bake at 375u00b0 for 25 minutes or until the rolls are browned on the bottom and sound hollow when tapped. Remove from pan; cool on wire racks.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups warm low-fat buttermilk (100u00b0 to 110u00b0), 2 tablespoons vegetable oil, 2 teaspoons sugar, 1 package dry yeast (about 2 1/4 teaspoons), and more.

Yes, Buttermilk-Dill Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk-Dill Rolls

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