Dilly Rolls Recipe
Ingredients
2 cups (16 ounces) small curd cottage cheese
2 tablespoons butter or margarine
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 eggs or egg substitute equivalent
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour
Directions
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
Cool to 110° to 115°.
In a large mixing bowl, dissolve yeast in water.
Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
Add 3 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Form into 24 balls; place in a greased 13-in.x 9-in.x 2-in.baking pan that has been sprayed with nonstick cooking spray.
Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes.
Cool to 110° to 115°.
In a large mixing bowl, dissolve yeast in water.
Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
Add 3 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Form into 24 balls; place in a greased 13-in.x 9-in.x 2-in.baking pan that has been sprayed with nonstick cooking spray.
Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes.
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