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Dilly rolls
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| 1/2 cup | whole milk |
| 2 tbsp | sugar |
| 1 pkg | dry yeast |
| 1/2 cup | buttermilk |
| 1/2 small | onion finely chopped |
| 2 tbsp | finely chopped fresh dill |
| 2 tsp | dill seed |
| 1 1/2 tsp | salt |
| 2 1/2 cups | flour plus more |
| 4 tbsp | butter melted and divided plus more for bowl and parchment paper |
1. Gently heat milk until warm to the touch 120-130 degrees. Add sugar and yeast and whisk to combine. Add buttermilk, let sit until yeast foams 5-10 min.
2. Combine onion, fresh dill, dill seeds, salt and 2 1/2 cups flour in large bowl. Stir in milk mixture and 2 tbsp butter adding more flour as needed. Knead for 5 min.
3. Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm draft free area until dough doubles in size about 1 hour. Punch down dough and using pastry or sharp knife divide into 12 pieces.
4. Line a baking sheet with parchment paper and lightly butter tops. Cupping your hand over and using your palm roll each piece of dough on work surface into ball and place on prepared baking sheet. Spacing at least 2 inches apart. Brush tops with remaining butter and cover loosely with plastic wrap; let rise until almost double in size 20-30 min.
5. Meanwhile preheat oven to 400. Bake rolls until puffed and deep golden brown on the tops and bottoms. 15-20 min. Transfer to wire rack and let cool slightly before serving.
Make ahead: rolls can be made 3 hours before serving. Reheat if desired before serving
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