Pair this recipe for Amish Friendship Bread Cheesy Dilly Rolls with a hot bowl of soup, fish or chili.
This recipe makes 24 cheese dill rolls, which make them perfect as a side to a hot bowl of soup, chili, fish or salad. The sweet sourdough tang of the Amish Friendship Bread starter gives it a leg up on other dinner rolls, and they come out beautifully uniform from the muffin tins.
This recipe works best with an active starter, usually a starter that’s just been fed in the past 24 hours and is a little (or a lot) bubbly. To learn more about how to maintain an active starter, view our tutorials or FAQs.
Cheese Dilly Amish Friendship Bread Rolls
- 1½ cups Amish Friendship Bread Starter
- 2 cups cottage cheese
- 2 tablespoons finely minced onion
- 2 tablespoons butter melted
- ½ cup freshly minced dill weed (or 1 tablespoon of dried dill weed)
- 2 teaspoons salt
- ½ teaspoon baking soda
- 2 eggs well beaten
- 5 cups flour
- 2 egg whites
- ¼ cup sesame seeds
- In a saucepan or in the microwave, heat cottage cheese to lukewarm.
- In a large bowl, combine cottage cheese, onion, butter, dill, salt, soda and egg. Mix well.
- Mix in starter.
- Add flour one cup at a time until dough is stiff.
- Cover bowl and let dough rest for one hour.
- Punch down dough and then with oily hands, for dough into 24 balls.
- Grease two muffin tins.
- Place each ball of dough in a muffin cup.
- Cover and let rest for 30 minutes.
- Preheat oven to 350° F (175° C).
- Before putting in the oven, brush each roll with egg white and sprinkle with sesame seeds.
- Bake for 20 minutes or until golden brown.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
VL Steavenson says
could you use sour cream or cream or milk instead of the cottage cheese?
Maybe then the 5 cups of flour would not be too much?
Friendship Bread Kitchen says
In general you can substitute strained yogurt (use a cheese cloth to remove extra moisture) or sour cream but you’ll have to experiment with regards to how much flour to use.
Jodie Robinson commented above: “I don’t really care for cottage cheese so I ended up going with a mixture of feta cheese and cheddar, with heavy cream to make up the rest of the moisture and get it to the 2 cups.”
Hope this helps — let us know what you ended up doing!
mary mensinger says
On my to do list.
These sound neat. I have a cheese biscuit starter recipe that are yummy but added dill sounds wonderful.
Ann Thompson says
This sounds perfect with soup or stew, or even chili! Thank you for the recipe, and thank you, too for posting comments at the bottom from cooks who have had successes modifying the recipe. It is always nice to have choices.
Hey Debbie, Sorry yours weren’t what you expected. 🙁 After I made the first batch, which we liked, I make a few variations. I add a LOT more diced onion, and I didn’t let it rest for the 30 minutes. I also don’t put the topping on. I add a little more flour. Maybe if you added more flour or baked longer or shorter time? Hope this helps!!
I made these rolls today and they are very dough-y … is that the texture they are supposed to be? I’m not saying they are “bad”, I suppose they just aren’t the texture I was expecting. Responses would be very helpful.
Wonderful recipe!! I am making some for Christmas dinner. I add more onion and dill to the recipe. We love it!!
Mmmm, these were great! I only added three cups of flour as five just seemed like too much, and the dough was pretty stiff after three. I doubled the amount of dill and onion and added a couple of minced garlic cloves. I had to bake for about 35 minutes instead of 20, but the result was a tasty, dense muffin. I will make these again, with these modifications.
I only used 4 1/2 cups of flour and it appears a little dry. Will wait and see.