Lemon and Dill Dinner Rolls

Sometimes life can get messy. Unexpected traffic, hovering deadlines, or even inconvenient weather that dampens our day. But life’s less than stellar moments always make you that much more thankful for life’s simple pleasures. Those unfussy, random moments of enjoyment. These quiet, happy moments often appear at different times for different people. But for me, they usually happen in the kitchen. For example, nothing is simpler, yet more enjoyable to me than the common practice of baking fresh bread. You take a touch of patience and a little time out of your day, and in an hour or two you can create something truly memorable. And no matter how good your grocery store baker may be, there is nothing quite like the taste of a homemade dinner roll. The aroma fills your house and your first bite into a lovingly made, comforting pillow of homemade bread is as good as it gets. And these delicious dinner rolls are no different. Inspired by the flavors of spring, this recipe has a light, springy texture with the bright, perfectly paired flavors of lemon and dill. I used Fast Rise Yeast, which made the rising, kneading & baking process much quicker… so you can spend the remainder of your day enjoying the rest of life’s simple joys. Serve these rolls with a salad of mixed greens and roasted vegetables and you have yourself an easy yet incredibly delicious meal.

Ingredients: Makes 12 rolls

  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/4 cup water
  • 2 cups bread flour, divided
  • 1 packet Fast Rise Yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • zest of 1 lemon
  • 3 tablespoons fresh dill, finely chopped
  • course Kosher salt, to taste
  • 2-3 tablespoons olive oil
  1. In a small saucepan, combine milk, water & butter and heat over medium heat until mixture reaches 115-125 degrees Fahrenheit. (Use a kitchen thermometer or meat thermometer to determine temperature)
  2. In a large bowl, combine 1 cup flour, yeast, sugar & salt
  3. Add egg to flour mixture, beating it in with an electric mixer
  4. Slowly add heated milk mixture into flour mixture using the electric mixer at a low speed and beat for 2 minutes
  5. Once liquid mixture has become well incorporated, slowly beat in remaining 1 cup of flour
  6. Once mixture is well mixed, turn dough onto a floured surface  and knead for 10 minutes
  7. When dough has become smooth and firm, set inside a bowl, cover with plastic wrap and let rest for 10 minutes
  8. Divide dough into 12 equal parts and place on a greased cookie sheet
  9. Wrap cookie sheet with plastic wrap and let sit until dough has doubled in size (about 40 minutes)
  10. Next, sprinkle each roll with 1 teaspoon lemon zest, 1 teaspoon fresh dill & course Kosher salt
  11. Brush the tops of each roll with olive oil
  12. Bake at 400 for 10 minutes

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