Dilly Spoon Rolls

Love That Olive
Love That Olive
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00h 15

Dilly Spoon Rolls

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Ingredients and Method


  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 c. warm fat free milk (110-115˚F)
  • 3 c. all-purpose flour
  • 1/4 c. sugar
  • 1 tsp. dill weed
  • 3/4 tsp. salt
  • 1 egg, slightly beaten
  • 1/4 c. Dill Extra Virgin Olive Oil


  1. In a large mixing bowl, dissolve yeast in warm milk
  2. Stir in 1 ½ C. flour, sugar, dill, salt, egg and oil
  3. Beat until smooth
  4. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do NOT knead
  5. Cover and let rise in a warm place until doubled, about 45 minutes
  6. Spoon batter into muffin cups, coated with olive oil or use a non-stick cooking spray
  7. Cover and let rise until doubled, about 30 minutes
  8. Bake at 400˚F. for 13-18 minutes or until golden brown
  9. Remove from pans to wire racks
  10. Serve warm
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