Name: Dilled Walnut And Cottage Cheese Cloverleaf Rolls
Ingredients: A 1/4-ounce package; (2 1/2 teaspoons); ; active dry yeast; 2 1/2 1/4 cups all-purpose flour; up to 3; 1 c Creamed cottage cheese; 1 lg Egg; beaten lightly; 2 tb Finely chopped fresh dill; 1 tb Dill seeds; 1/4 c Finely chopped walnuts; 1 tb Freshly grated lemon zest; 1 1/2 ts Salt; 2 tb Unsalted butter; melted and cooled ,; ; about

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		May 1990	1	servings

INGREDIENTS

		A 1/4-ounce package; (2 1/2 teaspoons)
		; active dry yeast
2 1/2		1/4 cups all-purpose flour; up to 3
1	c	Creamed cottage cheese
1	lg	Egg; beaten lightly
2	tb	Finely chopped fresh dill
1	tb	Dill seeds
1/4	c	Finely chopped walnuts
1	tb	Freshly grated lemon zest
1 1/2	ts	Salt
2	tb	Unsalted butter; melted and cooled ,
		; about

INSTRUCTIONS

In a large bowl proof the yeast in 1/2 cup lukewarm water for 5 minutes, or
until it is foamy. Add 1 cup of the flour, the cottage cheese, the egg, the
dill, the dill seeds, the walnuts, the zest, and the salt and beat the
mixture with a wooden spoon until it is combined well. Stir in 1 1/2 cups
of the remaining flour, 1/2 cup at a time, and beat the mixture with the
spoon until it is combined well. Turn the dough out onto a floured surface
and knead it for 8 to 10 minutes, incorporating enough of the remaining 3/4
cup flour, if necessary, to form a soft, slightly sticky dough. Transfer
the dough to an oiled bowl, turning it to coat it with the oil, and let it
rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until
it is double in bulk.
Stir down the dough, halve it, and on a lightly floured surface roll each
half into a rope about 1 inch in diameter. Cut each rope into 24 pieces
with a sharp knife and form the pieces into balls. Put 3 balls of dough
into each of 16 buttered 1/3-cup muffin tins, brush them with the melted
butter, and let the rolls rise, uncovered, in a warm place for 45 minutes
to 1 hour, or until they are almost double in bulk. Bake the rolls in the
middle of a preheated 400F. oven for 18 to 20 minutes, or until they are
golden. The rolls may be made 1 week in advance and kept wrapped tightly
and frozen. Reheat the rolls, wrapped in foil, in a preheated 400F. oven
for 25 to 30 minutes, or until they are heated through.
Makes 16 rolls.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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