I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill. Then I added another huge pile of freshly ground black Tellicherry pepper. We really like things spicy but I was afraid the amount of pepper I used would overpower the dill. Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired. I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill. The flavor was outstanding. My husband loved them!
I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it. It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers. We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions. It made a fabulous hamburger.
Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe. I did brush the top of the buns with unsalted butter when they were hot from the oven.
Inspired by Floyd's, Potato Rosemary Rolls:
And Tingull's, Country Dill Bread: