Dilly Rolls Makes 12

Ingredients

1/2C              Whole milk

2T                 Sugar

1 1/4oz          Envelope active dry yeast (about 2 1/4 teaspoon)

1/2C              Buttermilk

1/2C              Onion, finely chopped

2T                 Finely chopped fresh dill

2t                   Dill seeds

1 1/2t             Kosher salt

2 1/2C           AP flour plus more

4T                 Unsalted butter, melted, divided, plus more for bowl and parchment paper

Process

Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F–130°F).

 Add sugar and yeast and whisk to combine.

Add buttermilk; let sit until yeast starts to foam, 5–10 minutes.

Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl.

Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms.

Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.

Transfer dough to a lightly buttered bowl and cover with plastic wrap.

Let rise in a warm, draft-free area until doubled in size, about 1 hour.

Punch down dough and let rise until doubled again, about 1 hour.

Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.(70-75g each)

Line a baking sheet with parchment paper and lightly butter top.

Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2″ apart (you need to leave enough room so that they’re not touching after they’ve risen).

Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20–30 minutes.

Meanwhile, preheat oven to 400°F.

Bake rolls until puffed and deep golden brown on the tops and bottoms, 15–20 minutes. Transfer to a wire rack and let cool slightly before serving.

DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.