Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 cups(16oz) small curd cottage cheese

2 tablespoons butter or margarine

2 1/4 oz pkgs 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 tblsp dill weed

1 tablespoon salt

1/2 teaspoon baking soda

4 1/2 to 5 cups all-purpose flour

Instructions: 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 warm water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour; beat until smooth. Add enough remaining 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. Yield: 2 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll (prepared with margarine and egg substitute) equals 1-1/2 starch, 1/2 fat; also, 125 calories, 383 mg sodium, 3 mg cholesterol, 20 gm carbohydrate, 5 gm protein 3 gm fat.

Serves: 1

Food Exchanges: