Time 45m Yield 2 dozen. Number Of Ingredients 11 Steps:
In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.
Yield Makes 12 Number Of Ingredients 10 Steps:
Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F-130°F). 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, 20-30 minutes. Meanwhile, preheat oven to 400°F. Bake rolls until puffed and deep golden brown on the tops and bottoms, 15-20 minutes. Transfer to a wire rack and let cool slightly before serving. DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.
Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Time 1h25m Yield 12 Number Of Ingredients 11 Steps:
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes. Whisk eggs, canola oil, and vinegar together in a bowl until frothy. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Time 2h20m Yield 24 rolls, 12 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour. Beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in greased bowl, turning once. Cover and let rise until double - about 1 hour. Punch dough down. Form into 24 balls. Please on a greased cookie sheet. Cover and let rise until doubled - about 45 minutes. Bake at 350 degrees for 20-25 minutes.
Time 40m Yield 4 servings Number Of Ingredients 6 Steps:
Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork. Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange a pickle down the center of each, and roll them up. Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.
