Batterway Dill Rolls | Red Star Yeast

Step 1

In large mixer bowl, combine 1¼ cups flour, yeast, sugar, onion, dill seed and salt; mix well and set aside. In a saucepan or microwave-safe bowl, heat cottage cheese, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until doubled, about 30 minutes.

Step 3

Stir down batter. Spoon into greased muffin pan cups, filling ½ full. Tap pans on table to settle the batter. Cover; let rise until double, about 20 to 30 minutes. Bake in preheated 350°F oven for 15-20 minutes, or until golden brown. Remove from pans. Brush with soft butter and sprinkle with coarse salt. Cool on rack.

Step 5

You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Visit our Lessons in Yeast & Baking for more information.

Step 7

Red Star recipe. Photo credit: Cafe Terra.