I never cease to be amazed at the number of Sisters who love to bake bread or want to learn how. It always results in a most satisfying experience for all, both those who make it and those who eat it. So we bake and serve a wide variety of breads for the convent and for our guests. But like every other category of foods, there are always some that have more appeal than others and become old standbys. This is the case with our SAVORY dill bread , which is a favorite all year round, but especially at this time of year when fresh dill is flourishing in our herb garden.
This is a flavorful soft textured dough that can be formed into loaves for slicing or various shaped rolls to accompany salads or dinners. Whatever shape they are baked into they are sure to please.
SERVINGS3dozen rollsCHANGE SERVING SIZEdozen rolls |
COOK TIME12-15 mins (for rolls)20-25 mins (for loaves) |
PREP TIME1 hr30 mins |
READY IN1 hr 45 mins2 hrs 10 mins |
Ingredients
- 2 pckgs yeast
- 1/2 cup water warm
- 1 and 1/2 cups milk lukewarm
- 1/2 cup sugar
- 2 tsp Onion salt
- 2 egg(s)
- 1/2 cup shortening or margarine
- 6 and 1 (or 1.5) cups flour
- 1/4 cup dill fresh, chopped or 4 tbsp dried dill
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Dissolve yeast in warm water; add milk, sugar, onion, dill, salt, eggs, shortening or margarine, and 6 cups of flour. Mix well.
- Add enough of the remaining flour to make a soft dough. Knead until smooth and elastic.
- Place in a greased bowl, cover and let rise until doubled in bulk (about 1 hour).
- Punch down and form into rolls or loaves. Place on a greased pan and let rise until doubled in bulk.
- Bake for 12 to 15 minutes for rolls or 20-25 minutes for loaves.
My rolls aren’t coming out like that, what am I doing wrong? I cut the recipe in half bc I don’t need that many rolls and I used butter and vegetable oil instead of margarine. Looking at your pictures did you allow it to rise once or twice? Mine will not rise as well the 2nd time. And how thick or dense am I making each roll?
Hello Tiara
I wouldn’t substitute oil – but margarine, butter or crisco should all be fine to use. Is your water and yeast active and bubbly before you add the other ingredients? Make sure your milk isn’t too hot or too cold when adding, or this could kill the yeast mixture. Using a thermometer, make sure your milk is between 110 and 115 degrees F. Any hotter and you could risk killing the yeast mixture.
Yes, rise your dough one time in a covered bowl and then again after you form the rolls, rise again. You want them to be light and fluffy before baking. I hope this helps!
God bless,
Sr.Estelle