Ingredients

• 1/2 cup whole milk
• 2 tablespoons sugar
• 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
• 1/2 cup buttermilk
• 1/2 small onion, finely chopped
• 2 tablespoons finely chopped fresh dill
• 2 teaspoons dill seeds
• 1 1/2 teaspoon kosher salt
• 2 1/2 cups all-purpose flour plus more
• 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

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Instructions

1. Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F–130°F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5–10 minutes.
2. Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
3. Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.
4. Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20–30 minutes.
5. Meanwhile, preheat oven to 400°F.
6. Bake rolls until puffed and deep golden brown on the tops and bottoms, 15–20 minutes. Transfer to a wire rack and let cool slightly before serving.
7. DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.