*  Exported from  MasterCook Mac  *

                               Dilly Rolls

Recipe By     : Taste of Home, Oct/Nov 1996
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads, yeast*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Small-curd cottage cheese
                        - (16 oz)
   2      tb            Butter
     1/2  oz            Active dry yeast (2 pkg)
     1/2  c             Water -- warm (110 to 115°F)
   2                    Eggs
     1/4  c             Sugar
   2      tb            Dried minced onion
   1      tb            Dill weed -- up to 2 tb
   1      ts            Salt
     1/2  ts            Baking soda
   4 1/2  c             All-purpose flour -- up to 5 c

In a large saucepan over medium heat, cook cottage cheese and butter
until butter is melted. Cool to 110 to 115°F.

In a large mixing bowl, dissolve yeast in water. Add eggs, sugar,
onion, dill, salt, baking soda, and cottage cheese mixture. Add
3 cups of flour; beat until smooth. Add enough remaining flour to
form a soft dough. Turn onto floured board; knead until smooth and
elastic, about 6 to 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 13x9x2"
baking pan that has been sprayed with non-stick cooking spray. Cover
and let rise until doubled, about 45 minutes.

Bake at 350°F for 20 to 25 minutes.

Recipe by Mary Bickel, Terre Haute, Indiana

Sent to EAT-L by Rocky Hurley


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