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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they're cool, too, stuffed with filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana Ingredients:
2 cups (16 ounces) 4% cottage cheese |
2 tablespoons butter |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 eggs |
1/4 cup sugar |
2 tablespoons dried minced onion |
1 to 2 tablespoons dill weed |
1 tablespoon salt |
1/2 teaspoon baking soda |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large 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.
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. Form into 24 balls; place in a greased 13-in. x 9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 20-25 minutes. Yield: 2 dozen.
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