Cottage Cheese Rolls Recipe
Ingredients
| Orange peel | 1 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Cottage cheese | 1 Cup (16 tbs), creamed | |
| Caraway seed | 2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1 egg, slightly beaten | ||
| All purpose flour | 2 1/3 Cup (16 tbs) | |
Directions
1. Set orange peel aside. Put orange juice into a large glass bowl. Heat uncovered in microwave oven to lukewarm (105° to 115°F), about 15 seconds at HIGH.
2. Sprinkle yeast over orange juice and stir until yeast is dissolved.
3. Heat cottage cheese uncovered in a small glass bowl in microwave oven just to lukewarm (30 to 45 seconds at HIGH). Stir into yeast mixture, then stir in all remaining ingredients, except flour; mix well.
4. Beat in flour gradually, scraping down sides of bowl as necessary, until completely blended; beat vigorously about 20 strokes (dough will be sticky and heavy).
5. Cover with a clean towel; let rise in a warm, draft-free place 1 hour, or until double in bulk.
6. Stir dough down, divide evenly into 12 buttered wells of muffin pans safe for use in microwave and conventional ovens. Cover with a towel, let rise in a warm place 45 minutes, or until double in bulk.
7. Meanwhile, preheat conventional oven to 400°F.
8. Cook uncovered 6 rolls at a time in microwave oven 3 to 5 minutes at SIMMER, or until hollow-sounding when tapped. Rotate pan one-quarter turn during cooking period.
9. Immediately transfer rolls to preheated oven and bake 10 minutes, or until golden brown.
10. Serve while hot.
2. Sprinkle yeast over orange juice and stir until yeast is dissolved.
3. Heat cottage cheese uncovered in a small glass bowl in microwave oven just to lukewarm (30 to 45 seconds at HIGH). Stir into yeast mixture, then stir in all remaining ingredients, except flour; mix well.
4. Beat in flour gradually, scraping down sides of bowl as necessary, until completely blended; beat vigorously about 20 strokes (dough will be sticky and heavy).
5. Cover with a clean towel; let rise in a warm, draft-free place 1 hour, or until double in bulk.
6. Stir dough down, divide evenly into 12 buttered wells of muffin pans safe for use in microwave and conventional ovens. Cover with a towel, let rise in a warm place 45 minutes, or until double in bulk.
7. Meanwhile, preheat conventional oven to 400°F.
8. Cook uncovered 6 rolls at a time in microwave oven 3 to 5 minutes at SIMMER, or until hollow-sounding when tapped. Rotate pan one-quarter turn during cooking period.
9. Immediately transfer rolls to preheated oven and bake 10 minutes, or until golden brown.
10. Serve while hot.
Chef
