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CDKitchen

Bee-Hive Tavern's Dill and Onion Roll
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12    |   Ready In: 2-5 hrs

Ingredients:
1 cup warm water
4 tablespoons sugar
1 package dry yeast
1 beaten egg
4 tablespoons vegetable oil
3 cups unbleached flour
1 teaspoon salt
1/2 cup or more of minced onion
1 tablespoon dill weed

Directions:
Pour the water into a large mixing bowl. Add the sugar and let dissolve. Add the yeast and let dissolve.

Beat in the egg and vegetable oil. Add the minced onion and dill and mix well with wooden spoon. Add the flour and salt, and mix with large wooden spoon until the dough is elastic and smooth. Cover and let rise for about 1 hour.

Drop the dough into a greased muffin tin, filling each cup half full. Cover the muffin tin, and let rise again until doubled.

Beat an egg, and lightly use pastry brush on top of each roll. Not too much egg. Bake in at 375 degrees F oven between 15-20 minutes, until golden.

Recipe Source: Tobin Wirt, one of the owners of the Bee Hive Tavern in Sandwich Ma.. Located at 406 Route 6A.

Recipe Location: https://www.cdkitchen.com/recipes/recs/286/BeeHiveTavernsDillandOni64486.shtml
Recipe ID: 35003

Nutrition:
per serving: 167 calories, 5g fat, 27g carbohydrates, 4g protein.

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