| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Haute | 24 | Servings | |
INGREDIENTS
| 2 | c | 16 ounce small curd |
| cottage cheese | ||
| 2 | T | Butter or margarine |
| 2 | 1/4 ounce each active dry | |
| yeast | ||
| 1/2 | c | Warm water, 110 to 115 |
| degrees F | ||
| 2 | Eggs | |
| 1/4 | c | Sugar |
| 2 | T | Dried minced onion |
| 1 | T | Dill Weed, up to 2 |
| 1 | T | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 17mg
Sodium: 386.8mg
Potassium: 61.2mg
Carbohydrates: 21.3g
Fiber: <1g
Sugar: 2.6g
Protein: 5g