Cottage Cheese Rolls

By • December 12, 2010 • 1 Comments



Author Notes: Adapted from a Mennonite Cookbook from the 1970's, these moist and yeasty rolls have become a family favorite.Laurelwood Kitchen

Serves 2 dozen rolls

  • 2 packets dry yeast
  • 1/2 cup warm water
  • 2 cups cottage cheese - heated to luke warm
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 4 - 5 cups bread flour
  1. in small bowl, combine yeast and warm water
  2. In large bowl, combine yeast mixture and all remaining ingredients except flour and stir until well combined
  3. Slowly mix in flour....stirring with wooden spoon until mixture forms a ball.
  4. Turn dough onto floured surface and knead 5 minutes.
  5. Place dough in greased bowl, turning once. Cover and allow to rise until doubled.....about 1 1/2 hours.
  6. Punch down. Form into 24 equally-sized pieces and shape into balls.
  7. Place balls in 2 greased 9" round cake pans.
  8. Cover and allow to rise 30 minutes.
  9. Bake at 350 degrees for 20 - 25 minutes or until golden.
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9 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is an excellent recipe! We're not crazy about sweet dinner rolls, so I reduced the sugar to two heaping tablespoons. The dough is supple -- luscious, in fact. The rolls freeze very well, too! I've been making a batch of rolls every other week or so, since the weather turned cool, and freezing most of them in packets of 2-rolls, as an alternative to toast on the many evenings that I serve Mr T soups, stews and braises. These are a real winner. ;o)