Dilly Rolls


These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they're cool, too, stuffed with filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
24 servings


  • 2 cups small curd cottage cheese

  • 2 tablespoons butter or margarine

  • 2 (.25 ounce) packages active dry yeast

  • ½ cup warm water (110 degrees F to 115 degrees F)

  • 2 eggs

  • ¼ cup sugar

  • 2 tablespoons dried minced onion

  • 1 tablespoon dill weed

  • 1 tablespoon salt

  • ½ teaspoon baking soda

  • 4 ½ cups all-purpose flour


  1. In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees F to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes.