Dilly rolls (corrected)

Yield: 24 Servings

Measure Ingredient
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 \N Eggs
¼ cup Sugar
2 tablespoons Dried minced onion
1 tablespoon Dill Weed (up to 2)
1 tablespoon Salt
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

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