Dilly Rolls
From The Yankee Magazine Cookbook
Quickbreads, Coffee Cakes Recipes
Yield: Makes about 22 rolls.
Dill seed and poultry seasoning blend to make this an unusually savory lunch or dinner roll.
- 1 package dry yeast (1 tablespoon)
- 3/4 cup warm water
- 2-1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons shortening
- 2 teaspoons baking powder
- 1 teaspoon poultry seasoning
- 1 tablespoon dill seed
Soften yeast in warm water. Combine with remaining ingredients, stirring to blend thoroughly. Turn out on floured board and knead until smooth, 2-3 minutes. Pinch off bits of dough and roll into 22 balls. Flatten slightly and place on greased cookie sheet so they don't quite touch each other. Cover with damp cloth and let rise until doubled in bulk, about 45 minutes. Preheat oven to 400 degrees F. Bake for 15-20 minutes until nicely browned. Serve fresh from the oven.
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