A memory haunts me from probably 20 years ago. I was at a hotel, and their buffet line had these dinner rolls that were speckled with dill. They were FABULOUS beyond belief.
I have tried:
Making french bread with dill in it.
Making french bread with dill and lemon zest in it.
Making yeast rolls with dill in them.
Making “dill rolls” from a recipe I found at allrecipes.com which had yeast and buttermilk and dill.
All were fairly uninspiring.
So I need to find someone’s really AWESOME recipe that makes really AMAZING dill rolls. I think that they need to be sweeter than how mine have come out… if left to my own devices I may alter one of my current recipes to add something sweeter. But really, I’d rather just have a better starting recipe to muck about with.
So… anyone?
Please note, I am NOT looking for:
[ul]
[li]Someone to Google “dill roll recipe” or “dill bread recipe” and post a link to one they found that “sounded good”.[/li][li]Someone who once made dill rolls to say “oh, I used this recipe one time…”[/li][/ul]
What I AM looking for:
[ul]
[li]Someone to come in and say “I have a recipe that gets rave reviews every time I make it! Here it is!”[/li][li]or say “Sometimes the Pope will send someone by to ask for some of my dill rolls. Here is the recipe.”[/li][li](something similar)[/li][/ul]
In other words, I already have randomly acquired, ho-hum recipes for this. I want someone to give me a recipe that’s already “wow’d the crowd” so to speak.
Tall order? Perhaps. But the Teeming Millions are up to the challenge, I’m sure!
I’ve never made dill rolls, but if I were to try I might take a recipe for an already-sweetish dough, and knead some dill into it. Then I’d form it, let it rise, and before baking, I’d melt some butter, stir in some dill, and brush it on the rolls.
What do you remember about the crust and the insides of the rolls that impressed you so?
I remember they had a crust that wasn’t really a separate crunchy layer, and they were a fairly stiff roll all the way though (not hard, just not fluffy soft). They had a lot of dill in them. They didn’t have dill on the outside other than what was in the dough already (so it was not as if they’d been brushed with butter).
The recipe I used most recently called for 2 Tbsp of dill and made about 16 rolls, but I didn’t feel it was enough flavor.
Can’t help you with your stringent requirements, as I’ve never made dill rolls. But the best rolls I ever had are my Aunt’s Parker House Rolls. Sorry that I don’t have her exact recipe, but you could probably add coffee grounds to the mix and I think they would still get raves, but dill would be even better.
I’ve also noticed from some google browsing that Potato Dill Rolls are a popular bakery and restaurant faire. Haven’t really found an exact recipe for the rolls but there are a lot of potato dill bread recipes (and a roll is just a tiny loaf of bread, after all). From the sound of your roll as substatial and not exactly soft I think it might have been a potato dill roll.
I think the “What I AM looking for” and “I am NOT looking for” may have scared people off.
Including me!
But I’ll come back to offer my brother’s recipe for dill bread, which everyone in my family loves. It contains cottage cheese and egg, if this is an issue. I use a bread machine, so I have no idea how well the dough would work for rolls. Possibly not well, because the dough is pretty wet.
I’d simply post it, but I need to remember to look for it when I’m home (I do most posting at work). If there’s any interest, post to let me know.
I don’t have a recipe for dill rolls, nor have I ever made them. But I’m going to agree with the people upthread who sugested thatyou try a potato roll recipe. Potato rolls, in my experience, have the type of texture you are talking about, and they are sweetish.