| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, All star |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Lukewarm water |
| 2 |
c |
Cream-style cottage cheese |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 2 |
|
Eggs |
| 4 1/2 |
c |
Flour (approximately) |
INSTRUCTIONS
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 1 1/2 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 350° 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. 1.10
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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