CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Haute |
|
24 |
Servings |
INGREDIENTS
2 |
c |
(16 ounce) small curd cottage cheese) |
2 |
tb |
Butter or margarine |
2 |
pk |
(1/4 ounce each) active dry yeast) |
1/2 |
c |
Warm water (110 to 115 degrees F) |
2 |
|
Eggs |
1/4 |
c |
Sugar |
2 |
tb |
Dried minced onion |
1 |
tb |
Dill Weed (up to 2) |
1 |
tb |
Salt |
1/2 |
ts |
Baking soda |
4 1/2 |
c |
All purpose flour (up to 5) |
INSTRUCTIONS
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@JUNO.COM>
Date: Tue, 31 Dec 1996 17:21:41 EST
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