Dill Rolls Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| 1 cup low fat cottage cheese | ||
| Water | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| 2 teaspoons dillseed or caraway seed | ||
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Nonstick spray coating | ||
Directions
In a small mixer bowl combine 1 cup of the flour and the yeast.
In a small saucepan heat and stir cottage cheese, water, sugar, dillseed or caraway seed, and salt till warm (120° to 130°).
Add to flour mixture along with egg.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Add remaining flour; beat at low speed about 2 minutes or till nearly smooth.
Cover batter and let rise in a warm place till double (about 45 minutes).
Stir batter down with a wooden spoon.
Let rest for 5 minutes.
Spray 12 muffin cups with nonstick spray coating.
Spoon batter evenly into cups.
Cover loosely with plastic wrap; let batter rise till nearly double (about 30 minutes).
Bake in a 375° oven for 15 to 18 minutes or till golden.
In a small saucepan heat and stir cottage cheese, water, sugar, dillseed or caraway seed, and salt till warm (120° to 130°).
Add to flour mixture along with egg.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Add remaining flour; beat at low speed about 2 minutes or till nearly smooth.
Cover batter and let rise in a warm place till double (about 45 minutes).
Stir batter down with a wooden spoon.
Let rest for 5 minutes.
Spray 12 muffin cups with nonstick spray coating.
Spoon batter evenly into cups.
Cover loosely with plastic wrap; let batter rise till nearly double (about 30 minutes).
Bake in a 375° oven for 15 to 18 minutes or till golden.
Chef
