Dilly Rolls - Alison Roman

Name: Dilly Rolls - Alison Roman
Ingredients: 1¼ cups (10 ounces) whole milk; 2¼ teaspoons (1 packet) active dry yeast; 2 teaspoons (12g) sugar; 3 cups (450g) all-purpose flour; ½ cup finely chopped fresh dill ( approx 30g); ½ small white or yellow onion , finely chopped (approx 80g); 2 teaspoons dill seed (I’ve also used caraway or celery seed, both taste great) (optional); 2 ¼ teaspoons (7g) kosher salt; 6 tablespoons (85g) unsalted butter , melted, plus more for the pan and pot; 1 egg , beaten (or a little buttermilk, milk, heavy cream, or softened butter), for brushing; Flaky salt; cracked black pepper; Softened salted butter , for serving

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These rolls land somewhere between a fluffy roll and a fluffy biscuit, with a crunchy exterior and pillowy interior. Their texture defies logic, and they taste amazing.

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Ingredients

1¼ cups (10 ounces) whole milk
2¼ teaspoons (1 packet) active dry yeast
2 teaspoons (12g) sugar
3 cups (450g) all-purpose flour
½ cup finely chopped fresh dill ( approx 30g)
½ small white or yellow onion , finely chopped (approx 80g)
2 teaspoons dill seed (I’ve also used caraway or celery seed, both taste great) (optional)
2 ¼ teaspoons (7g) kosher salt
6 tablespoons (85g) unsalted butter , melted, plus more for the pan and pot
1 egg , beaten (or a little buttermilk, milk, heavy cream, or softened butter), for brushing
Flaky salt
cracked black pepper
Softened salted butter , for serving