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DILLY ROLLS
1 (16 ounces) carton small-curd cottage cheese (2 cups) 2 tablespoons butter or margarine 2 pkg (1/4 oz each) active dry yeast 1/2 cup warm water (110-115 degrees F) 2 eggs 1/4 cup sugar 2 tablespoons dried minced onion 1 to 2 tbsp dill weed 1 teaspoon salt 1/2 teaspoon baking soda 4 1/2 to 5 cups all-purpose flour
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110-115 degrees F.
In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into 24 balls; place in a greased 13x9x2-inch baking pan that has been sprayed with non-stick cooking spray. Cover and let rise until doubled, about 45minutes.
Bake in preheated 350 degree F oven for 20-25 minutes.
Makes 2 dozen rolls Source: Taste of Home, Oct/Nov 96
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