Bee Hive Tavern's Dill and Onion Roll Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

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

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Directions:

Pour the water into 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° F oven betwen 15-20 minutes, until golden.

This recipe is by Tobin Wirt, one of the owners of the Bee Hive Tavern in Sandwich Ma.. Located at 406 Route 6A.

This recipe from CDKitchen for Bee Hive Tavern's Dill and Onion Roll serves/makes 12

Recipe ID: 35003

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.