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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buttermilk Dill and Parmesan Dinner Rolls Recipe

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This recipe for Buttermilk Dill and Parmesan Dinner Rolls is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of active dry yeast
Pinch of sugar
¼ c of warm water
1 c of warm buttermilk
2 tbls of granulated sugar
¼ c of unsalted butter, melted
1 egg
2 tsps salt
4 to 4 ½ c of unbleached flour
½ c of Parmesan cheese
Two tbls of dry dill
Directions:
Directions:
Combine the yeast sugar and warm water in a small bowl and stir to dissolve. Let stand for ten minutes

In a heavy-duty electric mixer, combine the buttermilk, sugar, melted butter, egg, salt, dill, and Parmesan cheese. Stir in 1 ½ c of flour and beat hard for two minutes, or until the mixture is smooth and creamy. Add flour half cup at a time with wooden spoon until a soft dough that just clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured surface and knead until soft smooth and elastic. Dust with flour only a little at a time. Place in greased bowl Let rise at room temperature until double in bulk.

Shape into favorite roll and place on parchment paper until a full rise of about thirty minutes.

Bake in a preheated 375-degree oven. Gently Brush each roll with an egg glaze and cover with seeds if you wish. Bake for fifteen to eighteen minutes or until golden brown.
Number Of Servings:
Number Of Servings:
around 15 or so
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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