Dilly Bread (and Buns!)

  • Author: Meagan


This is an old recipe of Mom’s from the ‘Tried ‘n’ True’ cookbook series – it’s brilliant and super easy, you just need the time.  We enjoyed it right out of the oven with some Creamy Curry Carrot Soup and a salad.



Dilly Bread (and Buns!)

2 1/4 t. (1 package, 8 g) Quick-Rise Instant Yeast AND 1/4 c. warm water – (I’ve also used Traditional Active Dry Yeast, simply give the yeast more time to dissolve in the water before proceeding, and make sure that all is warm!)

1 c. cottage cheese (warm) AND 2 T. sugar

1 T. dehydrated minced onion

2 t. dill seed AND 1 t. salt AND 1/2 t. baking soda

1 T. butter, softened AND 1 egg, room temperature

2 to 2 1/2 c. flour (I used 2 1/4 this time)

melted butter and coarse salt for garnish


For a loaf – combine the yeast and water in a large bowl and allow the yeast to soften while you get everything else ready – I used my electric mixer (after warming up the bowl).  Add in everything but the flour and whisk to combine well.  If using your mixer, use a dough hook and add in the flour a half cup or so at a time and stir very well in between – I stopped at 2 1/4 cups of flour because that’s when the dough came together in a ball.  It should still be sticky, but manageable.

Place the ball in a lightly greased covered bowl  and let it rise in a warm place for 45 minutes to an hour.  Stir (or punch/push) the dough down, and turn it into a greased 2 to 2 1/2 L casserole and then let it rise in a warm place for another 45 minutes.

Bake at 350 for 30 to 40 minutes until it’s nice and brown and you can tap the top of it (the internal temperature should be 195 degrees if you have an instant thermometer), then brush it with butter and sprinkle it with salt while it’s still hot.  Serve as you like and enjoy!

For 12 buns – follow the instructions exactly up to the end of the first rising.  One the dough has been punched down, weigh it and divide it into 12 equal portions.  I used a muffin tin just because I like how the buns look, but a small baking sheet or 9 x 13 cake pan should work well also.  What ever you use, lightly grease the cups (or pan), and roll and shape the 12 dough portions into buns and place on your prepared pan (or in your prepared cups).

Leave the buns to rise in a warm place for another 30 to 45 minutes.  Bake at 350 for 17 to 20 minutes until the buns are beautifully brown and you can tap the top of each (the internal temperature should be 195 degrees if you have an instant thermometer).  Transfer the buns immediately from the hot pan to a rack to cool and then serve as you wish.  These also freeze wonderfully well! – enjoy!

  • Category: Bread and Buns


From Meagan's Kitchen

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