Dilly Rolls

Ingredients for Dilly Rolls

• 120ml de lait entier

• 2 cuillères à soupe de sucre

• Enveloppe de 35g de levure sèche active (environ 2 1/4 cuillères à café)

• 120ml de babeurre

• 1/2 petit oignon, finement haché

• 2 tablespoons finely chopped fresh dill

• 2 teaspoons dill seeds

• 1 1/2 cuillères à café de sel kasher

• 325g plain flour plus more

• 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

Gently heat milk until warm to the touch (an instant-read thermometer should register 49°C to 54°C). 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 600ml 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 204°C.

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.