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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 24 |
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I was looking for something different for Easter dinner one year and found these. They are so moist and are great w/ salads or as sandwich rolls! Ingredients:
2 cups small curd cottage cheese |
2 tablespoons butter |
2 (2 1/4 ounce) packages yeast |
1/2 cup warm water |
2 eggs |
1/4 cup sugar |
2 tablespoons instant minced onion |
1 -2 tablespoon dill weed |
1 tablespoon salt |
1/2 teaspoon baking soda |
4 -5 cups flour |
Directions:
1. In sauce pan cook cottage cheese and butter till cheese is melted. Cool to 110degrees.
2. In large mixing bowl dissolve yeast in water.
3. Add eggs, sugar, onions, dill, salt, baking soda, and cottage cheese mixture.
4. Add 3 c flour and beat till smooth.
5. Add enough flour to make a soft dough.
6. Turn on floured board and knead till elastic. Put in greased bowl turning once to coat both sides of dough.
7. Let rise till doubled.
8. Punch down and form into rolls.
9. Place in greased 9 by 13.
10. Rise till doubled.
11. Bake 350° 20-25 minutes.
12. Brush tops w/ butter.
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