Parmesan Dill Rolls Recipe -
Parmesan Dill Rolls Recipe
  • READY IN 30 mins

Parmesan Dill Rolls

Recipe by  

"The best rolls ever! This is a slight variation on an old batter dough recipe."

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Ingredients Edit and Save

Original recipe makes 10 rolls Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. In a small saucepan, heat butter, milk, water and salt over medium-high heat. When butter has melted, pour mixture into a large bowl.
  3. Add flour and stir well. Mix in eggs, dill and Parmesan cheese. Stir until a loose batter is formed. Drop large spoonfuls of batter onto prepared baking sheet.
  4. Bake in preheated oven until golden, about 18 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2005

I think this recipe needs more flour. I would also omit the pinch of salt. The rolls are salty enough with the cheese and self-rising flour in them. They are light and fluffy and packed with parmesan/dill flavor! I think the baking time can also be cut back to 12 - 15 minutes.

Most Helpful Critical Review
Nov 14, 2003

These did not look like rolls - they looked more like cookies. I did not care for the flavor either. I love dill & parmesan - but the flavor was a bit over-powering


14 Ratings

Nov 14, 2003

HELP! This is a great recipe but the measurements must be wrong because there is too much liquid. They flatten out like cookies. Even though they don't work they still taste great. Would love to have the correct recipe. I have tried this three times with all same results. Help!

Nov 14, 2003

Great taste but no substance. I had the same result as the previous reviewer.

Jun 30, 2007

Darned tasty scones, with a few tweaks. I doubled the recipe (instructions below are for the doubled quantities). I omitted the salt, used regular flour + 1.5 Tbsp baking powder, halved the parm cheese. Just used about 1/4 cup water and used salted butter. Added about 1/4 cup extra flour. Poured onto baking tray and scored into triangles. Baked about 10 minutes at 350, then another 5 at 400. Came out awesome, very crisp & dilly, with the right amount of salt. Next time I would probably increase the milk slightly and decrease the butter to make it healthier. Maybe add more baking powder, too (they came out light, but not super-light).

Oct 02, 2004

This also produced flat rolls for me too -- they looked like fluffy cookies! The second time, I left out all of the salt (I used all purpose flour and added 1tsp of baking powder, no salt)and put the batter in my mini-muffin tins to bake. It came out perfectly. These are actually better the next day because the dill flavor has more time to develop. Very good with soup. I did think that maybe the "flat rolls would make good sandwiches to use one for the top and one for the bottom. . .

Jul 22, 2006

I followed advice from the other reviewers and went easy on the liquids while using more flour. However, I had another problem, which was that my rolls started out smelling wonderful but were very burnt on the outside by the time they were done. I may try this again at a lower temperature and possibly longer cook time.

Sep 20, 2005

These were not very good. First batch came out like flat cookies, just like others mentioned. Second batch I used the suggestion for no salt and baking powder instead. Save your time and move on to another recipe. Sorry:(


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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