Ingredients:
2 (16-oz.) cups small curd cottage cheese
2 Tbsp. butter or margarine
2 (114-oz.) packages acth e dry yeast
1/2 cup (110° to
115°) warm water
1/-4cup sugar
2 Tbsp. driro mint.-ed onion
1 to
2 Tbsp. dill weed
1 Tbsp. salt
1/1 tsp. bakin soda. a1/1 to S cups all-purpose flour
Instructions:
In large saucepan over medium heat, cook cottage chese and butter until butter i melted. Cool to 110°. In large mixing bow I, dissolve yeast in water. Add egg sugar. onion. dill, salt, baking soda and cottage cheese mixture. Add 3 cups of tlour. beat until smooth. Add enough remaining flour to form a soft dough. Tum onto a floured board knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Fonn into 24 balls; place in greased 13 X 9 X 2″ 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. Yields 2 dozen.
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