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Dill Rolls Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Caraway seed/Dill seeds||2 Teaspoon|
|Nonstick spray coating||2 Tablespoon|
Serving size: Complete recipe
Calories 1298 Calories from Fat 336
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 7.6 g38.2%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 1811.3 mg75.5%
Total Carbohydrates 181 g60.2%
Dietary Fiber 10.4 g41.4%
Sugars 24.2 g
Protein 57 g114.3%
Vitamin A 8.9% Vitamin C 3.5%
Calcium 33.4% Iron 70.9%
*Based on a 2000 Calorie diet
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.