Dilly rolls (corrected)
24 Servings
Ingredients
| Quantity | 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 | 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) |
Directions
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