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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 5 |
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Another great recipe from the 1977 Introducing Cottage Cheese from Borden. Cottage cheese enhances the delicate flavor or oregano in these rolls. Ingredients:
1 package active dry yeast |
1/4 cup warm water |
2 1/2 cups unsifted flour |
1/4 cup sugar |
1 teaspoon oregano |
1 teaspoon salt |
1/2 cup butter or 1/2 cup margarine |
1 cup cottage cheese |
1 egg, well beaten |
melted butter |
Directions:
1. Dissolve yeast in warm water.
2. In large mixing bowl, combine flour, sugar, oregano and salt.
3. Mix well.
4. Cut in butter/margarine until mixture resembles coarse cornmeal.
5. Blend in cheese, egg and yeast.
6. Turn onto a well-floured surface; knead.
7. Shape into a ball; place in a well-greased bowl.
8. Brush top with butter.
9. Cover and let rise (about 45 minutes).
10. Punch down and shape as desired (rolls or crescents).
11. Brush again with butter; cover.
12. Let rise again (about 30 minutes).
13. Bake 12-15 minutes in 375-degree preheated oven.
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