With all the soups I’ve been cooking lately, I look for new recipes to try as sides. I found these Dill Batter Rolls in an old recipe book and have made them twice now–once by the original recipe and once with ricotta cheese because I was out of cottage cheese. The family loved them both ways.
Dill Ricotta Rolls
adapted from this recipe
1 1/2 cups all-purpose flour
1 package active dry yeast
1 cup low-fat ricotta cheese (or cottage cheese)
1/4 cup water
1 Tbsp sugar
2 tsp dillseed
1/2 tsp salt
Nonstick cooking spray
In a large mixing bowl, combine 1 cup of the flour with the yeast. Set aside.
In a small saucepan, heat and stir ricotta cheese with water, sugar, dillseed and salt just until warm. Add the mixture to the flour mixture along with the egg. Stir vigorously until smooth, then stir in remaining flour.
Cover and let rise in a warm place until double in size (approx. 45 minutes). Stir batter down, then let rest for 5 minutes.
Spray twelve muffins cuts with nonstick spray. Spoon batter evenly into cups, and cover loosely with plastic wrap. Let batter rise until nearly double in size (15-20 minutes).
Bake at 375 degrees for 15-18 minutes or until golden brown. Serve warm.
This recipe is linked to Tasty Tuesday at Balancing Beauty & Bedlam, Friday Food at MomTrends, Feasting in Fellowship Friday at Comfy in the Kitchen, Ultimate Recipe Swap at Life as Mom, and Frugal Food Thursday at Frugal Follies.