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Dilly Rolls (Corrected)

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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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