Cottage Cheese Pan Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| 1 cup large curd cottage cheese | ||
| Egg | 1 | |
| Baking powder | 2 Teaspoon | |
| Soda | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Tablespoon | |
| 3 1/2 to 4 cups all-purpose flour, unsifted | ||
| 2 tablespoons firm butter or margarine | ||
Directions
In a small bowl, dissolve yeast in water.
Combine cottage cheese and egg in a blender; whirl until smooth.
In a large bowl, stir together baking powder, soda, salt, sugar, and 3 1/4 cups of the flour.
Work butter into flour mixture with your fingers until no large particles remain.
Stir in cheese mixture and yeast.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise until doubled (about 30 minutes).
Punch dough down.
Divide into 18 equal pieces.
Roll each into a ball and arrange in 2 greased 8-inch round baking pans.
Cover and let stand for 10 minutes.
Bake in a 350° oven for about 25 minutes or until golden.
Cool on racks.
Combine cottage cheese and egg in a blender; whirl until smooth.
In a large bowl, stir together baking powder, soda, salt, sugar, and 3 1/4 cups of the flour.
Work butter into flour mixture with your fingers until no large particles remain.
Stir in cheese mixture and yeast.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise until doubled (about 30 minutes).
Punch dough down.
Divide into 18 equal pieces.
Roll each into a ball and arrange in 2 greased 8-inch round baking pans.
Cover and let stand for 10 minutes.
Bake in a 350° oven for about 25 minutes or until golden.
Cool on racks.
Chef
