Potato rolls with dill from It's All American Food: The Best Recipes For More Than 400 New American Classics by David Rosengarten

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Notes about this recipe

  • IowanCorn on November 23, 2023

    I raised an eyebrow at 3 tablespoons and one teaspoon of salt and 3 tablespoons of yeast for 6 cups of flour, but went ahead and tried the amounts. The rolls were nice and light, and a decent size, but if I were to do this again, I would cut the salt back by a tablespoon. No one complained but I thought they tasted on the salty side. Might also up the amount of dillweed.

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