| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread-baker, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Active Dry Yeast |
| 1/2 |
c |
Warm water |
| 1 |
c |
Nonfat cottage cheese; small curd |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg white |
| 2 1/2 |
c |
Whole-wheat flour |
| 1/4 |
c |
All-Purpose Flour |
| 1 |
ts |
Tarragon |
INSTRUCTIONS
Sprinkle yeast over warm water. Set aside. Warm cottage cheese. Add
cottage cheese, sugar baking soda, salt, egg white and 1/2 cup flour to
yeast mixture. Beat for 2 minutes. Gradually add remaining flour to form a
soft dough. Knead for 10 minutes on a floured surface. Cover; let raise
until double, about 1 1/2 hours. Punch down. Divide into 12 equal parts and
roll into balls. Place in 9" round non-stick baking pan. Cover, let raise
until double, about
30 minutes. Bake at 350 deg F for 20 minutes. Serve hot.
Yield: 12 rolls
Note: Roll out, cut into four inch rounds, and use as hamburger buns, also.
>From: d.morrissey@genie.com
I added the tarragon and they were absolutely excellent. - Reggie
Posted to Digest bread-bakers.v096.n042
Date: Sat, 21 Sep 1996 20:39:08 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 179.4 Fat 0.6g Carbs 38.1g Fiber 3.6g Pro 7.8g Sod 126mg CFF
2.9%
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