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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These light, golden rolls are packed with the flavors of onion and dill. The dough can also be rolled out and cut with a biscuit cutter. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup (8 ounces) 4% cottage cheese |
1 egg |
2 tablespoons sugar |
2 tablespoons dried minced onion |
3 tablespoons butter, softened, divided |
3 teaspoons dill seed, divided |
1 teaspoon salt |
2-1/4 to 2-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; 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.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14-in. x 6-in. rectangle. Spread with 1 tablespoon butter.
4. With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough.
5. Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup.
6. Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes.
7. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.
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