- 4 tablespoons unsalted butter, room temperature, plus 3 tablespoons melted butter for brushing
- 1 cup chopped onion
- 3/4 cup milk, heated to 105-110 F
- 1/2 cup sour cream
- 1 envelope active dry yeast (about 2.5 teaspoons)
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 cups bread flour
- 1 tablespoon dried dill weed
- 1/2 cup grated sharp cheddar
- In a hot skillet melt 1 tablespoon butter, add chopped onion and cook until translucent. Cool completely.
- Add sugar and yeast into warm milk, mix to combine. Let sit for about 5-10 minutes, until the yeast starts to foam. In a large mixing bowl, add flour, salt, dill, sour cream, milk mixture, sautéed onion, cheddar, and 3 tablespoons of butter. Using your hand, mix all of the ingredients and keep kneading until it forms sticky dough. Transfer dough to a floured countertop, continue kneading until the dough turns smooth and elastic. Place dough in a greased bowl, cover with kitchen towel and let sit in warm place to rise, until doubled in size, about 45 minutes to 1 hour.
- Punch down the dough, divide into 12* equal pieces. Line a baking sheet with parchment paper. Roll each dough piece gently into a ball, place it on the line baking sheet. Repeat the process with the remaining dough, space the balls at least 2-inches apart. Cover baking sheet with kitchen towel. Store in warm place and let rise until doubled in size.
- Preheat the oven to 350 F. Bake rolls until golden brown, about 20-25 minutes. Pull baking sheet out of the oven, and brush the top of the rolls with melted butter immediately. Transfer to wire rack and cool down slightly before serving.
Yield 12 rolls, or 24 small rolls