Parmesan-Dill Dinner Roll

These dinner rolls get a lively kick from sharp Parmesan cheese and fresh dill. They would be wonderful with soup or sliced open for small sandwiches.

Serves: 8Hands-on: 25 minutesTotal: 3 hoursDifficulty: Medium

Serves: 8

Ingredients

  • 2 tsp. sugar
  • 2¼ tsp. active dry yeast
  • 1½ cups warm water (approximately 80°F)
  • 3½ cups all-purpose flour, divided
  • ½ tsp. kosher salt
  • ½ cup shredded Parmesan cheese, divided
  • 2 Tbsp. fresh dill, chopped
  • 1 Tbsp. olive oil, divided

Directions

  • In a small bowl, mix together the sugar and yeast. Add the water and let sit for 5 minutes until mixture is foamy.
  • In a large bowl, mix together 3 cups flour and salt. Add the yeast mixture, cheese, and dill to the flour.
  • Sprinkle remaining flour on a flat work surface and knead the dough for 5–10 minutes, or until smooth.
  • Cut a piece of parchment paper large enough to cover the inside of a 4- to 5-quart slow cooker. Grease the parchment with 1 teaspoon olive oil and place in slow cooker.
  • Divide the dough into 8 pieces and roll into balls. Place the dough balls on the parchment paper in the slow cooker. If there is not enough room for all of the rolls in the slow cooker in one layer, freeze the remaining rolls for future use.
  • Cover slow cooker and cook on low for 1 hour.
  • Turn heat to high and cook for an additional 1–1½ hours or until rolls are set and no longer sticky.
  • Preheat broiler. Place rolls in baking pan and brush with olive oil. Place under broiler until lightly-browned, about a minute.

Recipe Information

Serves: 8

Ingredients

  • 2 tsp. sugar
  • 2¼ tsp. active dry yeast
  • 1½ cups warm water (approximately 80°F)
  • 3½ cups all-purpose flour, divided
  • ½ tsp. kosher salt
  • ½ cup shredded Parmesan cheese, divided
  • 2 Tbsp. fresh dill, chopped
  • 1 Tbsp. olive oil, divided

Directions

  • In a small bowl, mix together the sugar and yeast. Add the water and let sit for 5 minutes until mixture is foamy.
  • In a large bowl, mix together 3 cups flour and salt. Add the yeast mixture, cheese, and dill to the flour.
  • Sprinkle remaining flour on a flat work surface and knead the dough for 5–10 minutes, or until smooth.
  • Cut a piece of parchment paper large enough to cover the inside of a 4- to 5-quart slow cooker. Grease the parchment with 1 teaspoon olive oil and place in slow cooker.
  • Divide the dough into 8 pieces and roll into balls. Place the dough balls on the parchment paper in the slow cooker. If there is not enough room for all of the rolls in the slow cooker in one layer, freeze the remaining rolls for future use.
  • Cover slow cooker and cook on low for 1 hour.
  • Turn heat to high and cook for an additional 1–1½ hours or until rolls are set and no longer sticky.
  • Preheat broiler. Place rolls in baking pan and brush with olive oil. Place under broiler until lightly-browned, about a minute.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat3.5g
Saturated Fat1g
Cholesterol5mg
Sodium210mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars1g
Protein8g