Cottage Cheese Rolls Recipe
Ingredients
| Yeast | 1 Tablespoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1 cup creamed cottage or farmer's cheese | ||
| Egg | 1 | |
| 1/2 cup alfalfa sprouts, 1/8 inch long | ||
| Onion | 2 Teaspoon, minced | |
| 3 1/2 cups white unbleached flour | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, softened | |
Directions
Dissolve yeast in warm water for 5 minutes.
In blender put cottage cheese, egg, sprouts and onion.
Blend at high speed until smooth.
In large bowl combine flour, baking powder, salt and sugar.
Add yeast, cheese mixture and butter.
Beat together well.
Turn out on floured board and knead until smooth, at least 5 minutes.
Add more flour to prevent sticking if necessary.
Place in greased bowl.
Cover.
Let rise until double.
Punch down.
Pinch off pieces and roll into balls, approximately golf ball size.
Place in greased baking pans.
Cover pans with towel or plastic wrap.
Preheat oven to 375°.
Let rise 20 minutes.
Remove pan covering.
Bake for 20-30 minutes until golden.
In blender put cottage cheese, egg, sprouts and onion.
Blend at high speed until smooth.
In large bowl combine flour, baking powder, salt and sugar.
Add yeast, cheese mixture and butter.
Beat together well.
Turn out on floured board and knead until smooth, at least 5 minutes.
Add more flour to prevent sticking if necessary.
Place in greased bowl.
Cover.
Let rise until double.
Punch down.
Pinch off pieces and roll into balls, approximately golf ball size.
Place in greased baking pans.
Cover pans with towel or plastic wrap.
Preheat oven to 375°.
Let rise 20 minutes.
Remove pan covering.
Bake for 20-30 minutes until golden.
Chef
