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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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The caraway and rye flavors really come through in these tender yeast rolls. A crispy golden crust and muffin shape make them an attractive addition to any meal. -Dot Christiansen, Bettendorf, Iowa Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm 4% cottage cheese (110° to 115°) |
1/2 cup sugar |
2 eggs, lightly beaten |
2 tablespoons caraway seeds |
2 teaspoons salt |
1/2 teaspoon baking soda |
1 cup rye flour |
3 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
2. Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes.
3. Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen.
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