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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this without the onions and the dill. All I had was parsley flakes....so I used some of them to give the rolls some color. Ingredients:
1 white onion, diced |
1/4 stick butter |
3/4 cup water |
2 tsp sugar |
2 1/4 tsp yeast |
1 egg, lightly beaten |
3 cups flour |
1 tsp salt |
1 bunch fresh dill, minced (about 1 cup) |
melted butter |
2 tsp coarse salt |
Directions:
1. Melt the butter in skillet on low flame. Add the onions and sweat 10 minutes, until they are soft and sort of see through. Let this mixture cool a bit so the heat won’t kill the yeast when you add the onions to the dough.
2. Stir the water, sugar, yeast, egg, and around half of the flour. Let rest for 5 minutes until it looks swampy. Add remaining flour, salt, dill, and onion mixture. Stir with wooden spoon until you have shaggy dough, adjusting flour as needed.
3. Dump dough onto floured pastry board and knead until springy and smooth. Rinse the mixing bowl clean and dry it. Put the dough in. Cover and let rise until doubled, about an hour.
4. Punch down dough. Divide dough into nine equal pieces and round each piece. Arrange the rounds in 3 rows of 3 in the greased 8 x 9 baking dish. Cover and let rise about 45 minutes.
5. Preheat oven to 350 degrees. Brush the top with melted butter. Sprinkle it with coarse salt. Bake 30 to 35 minutes, or until golden brown. Let cool slightly before flipping out of the baking dish.
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