| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Rolls |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1/4 |
c |
Warm water |
| 3 |
c |
Smooth cottage cheese |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 2 |
|
Eggs |
| 1/2 |
c |
Warm water |
| 6 |
c |
Or more flour |
INSTRUCTIONS
Dissolve yeast in warm water till foamy. Heat till warm, the cottage
cheese, sugar, salt, baking soda and 1/2 cup water. Add the yeast mixture
and 1 cup flour and beat smooth with electric mixer.Gradually stir in by
hand more additional flour to knead into a smooth , soft but elastic dough.
Place in an oiled bowl, cover and let rise until double and light in
volume. Punch down and shape into 24 pieces or as large or small you want
them. Roll each piece into a ball shape. Place balls side by side in
greased pan ( pans ) and let rise until light and double in volume in a
warm place.Sprinkle tops of rolls with flour prior to baking for a bakery
look. Bake in a preheated 350 degree oven about 20 minutes or golden. I
bring these to parties and bake in those disposable aluminum pans.
Comment: I use small curd cottage cheese which blends more easily than the
large curd and gives these rolls a wonderful flavor and texture.
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb
16, 9.
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