Yield: 24 Servings
|2 cups||(16 ounce) small curd cottage cheese)|
|2 tablespoons||Butter or margarine|
|2 packs||(1/4 ounce each) active dry yeast)|
|½ cup||Warm water (110 to 115 degrees F)|
|2 tablespoons||Dried minced onion|
|1 tablespoon||Dill Weed (up to 2)|
|½ teaspoon||Baking soda|
|4½ cup||All purpose flour (up to 5)|
Source: Taste Of Home, October/November 1996 issue Submitted by:Mary Bickel, Terre Haute. Indiana Yield: 2 dozen In a large sauce pan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115 degrees F. In a large mixing 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. Turn onto floured board; 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. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in baking pan that has been sprayed with non stick cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees (F) for 20-25 minutes.
Posted to EAT-L Digest 30 Dec 96 From: "Rocky L Hurley [KR4PZ]" <nmrg@...> Date: Tue, 31 Dec 1996 17:21:41 EST