Title: Suzy's onion dill rolls
 Categories: Bread, Suzy, Abm, Posted-mm
      Yield: 24 Servings
 
    1/4 c  Butter,room temperature
    1/4 c  Granulated sugar,minus 2 tbl
    3/4 ts Salt
    3/4 c  Milk, very hot
      1 ts Dried, minced onion
      1 ts Dried dill
    1/3 c  Warm water
  2 1/4 ts Dry yeast, not fast-acting
      1 lg Egg
      3 c  Bread flour + if needed only
           Milk or heavy cream
 
  Place the butter, sugar, salt and dried minced onion in AMB. Add the
  hot milk, stir with a wooden spoon until sugar and butter are
  dissolved. Cool to lukewarm. Add dried dill.
  
  In a small cup, stir together the warm water and yeast. Let the yeast
  mixture rest 10 minutes. Add yeast, egg and flour to milk mixture.
  Set ABM for dough setting and process.
  
  Remove dough from ABM, punch down and shape into 24 2-inch balls.
  Place balls in a lightly greased 13x9-inch baking pan. Cover and let
  rise until almost doubled. Brush with milk or heavy cream.
  
  Preheat oven to 400 F. Bake until rolls are lightly browned, 20
  minutes or until golden brown.
  
  Rolls will bake as one unit and are broken apart when served. From the
  recipe files of suzy@gannett.infi.net