Dill Rolls
1/2 cup onions, finely chopped
1 stick (1/2 cup) butter
1 1/2 cups Ricotta Cheese
1/2 cup warm water
1/2 cup sugar
3 packages Active Dry Yeast
-----3 scant Tablespoons
2 Eggs
2 Tbsp dry dill weed leaves
5-6 + cups Bread Flour
2 Tbsp vital wheat gluten
----- (you can omit this, but please use the bread flour, you will get a lighter roll)
In a 4 cup measure, cut the butter in slices and add the finely chopped onions, microwave for
about 2 minutes until the mixture is hot and the onions are soft. Put a plate over the measure
so you don't have a nasty mess in the microwave. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, warm water, sugar and eggs, add the butter
mixture and stir so the eggs don't scramble. Add the flour, dill, gluten and yeast. Knead to a
smooth dough, it should have some stick, but not be gloppy on your hands. Knead to smooth
and elastic, or do this in your machine. It is easier when you have the onions pulverized and
softened. You want to knead until the dough is soft, supple, and elastic. It will stretch when you pull it, not break. The kneading will take about 10-15 minutes by hand.
Raise in a greased bowl, for about 1 1/2 hours until doubled. Fold down and shape into 24
sandwich sized rolls, round and place on a parchment covered sheet pan.
For sandwich rolls, place 12 on 12x18 pans. For pan rolls, place almost touching. Press down to
flatten the tops and cover with Pam sprayed plastic wrap. Set in a warm place out of the way,
and raise until doubled again, about 1 hour, use your judgement, it will depend on the warmth
of the room. Sometimes they do take a bit to raise.
Bake in a 350º oven until lightly golden, immediately spread with butter and sprinkle with
coarse Kosher salt. Cool and enjoy.
These rolls freeze nicely, just pop in the toaster oven or oven wrapped in foil to refresh.
Yield: 2 dozen sandwich rolls
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A Note from Chefmom…
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I will never forget the day I discovered dill rolls!! I was working for a caterer, and the other baker was making these rolls. The whole bakery smelled like heaven, and all I could think of was how much I wanted a turkey sandwich!! When the rolls came out, we only let them cool long enough to walk them across to the cooling rack before digging in. I was in love! And, all I could think about is how much I wanted a slab of turkey on that roll!!
Later that year, I made my version (pretty much the same, but with butter and bread flour for a lighter roll) of the rolls for Thanksgiving. They were a hit! Since then, this is the roll I make every year with our turkey, and it is great with ham and chicken salad as well!! I think my family would plan a hostile takeover if I didn't make these for the Holidays!
Also, I make a half recipe of this recipe for my bread machine.
I use a 1 pound machine on the dough cycle!
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