Cottage cheese rolls

Yield: 24 Servings

Measure Ingredient
2 packs Active dry yeast
½ cup Lukewarm water
2 cups Cream-style cottage cheese
¼ cup Sugar
2 teaspoons Salt
½ teaspoon Baking soda
2 \N Eggs
4½ cup Flour (approximately)

Sprinkle yeast on lukewarm water. Stir to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese, sugar, salt, baking soda, eggs, yeast and one cup flour in bowl. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally, or beat with spoon until batter is smooth. Gradually add enough flour to make soft dough that leaves the sides of the bowl.

Place dough in greased bowl, turn over to grease top. Cover and let rise in warm place until doubled, about 1½ hours. Turn dough on lightly floured surface.

Divide dough into 24 equal pieces. Shape each piece into a ball. Place balls in 2 greased 9 inch round baking pans. Let rise double.

Bake in 350ø oven 20 minutes or until golden brown. Remove from pan.

Cool on racks. Makes 24 rolls. Good made with whole wheat flour, also.

Jane McKown Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 48 Converted by MMCONV vers. 1⅒

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