Recipe - Dilly Rolls (Corrected)

2 cup (16 ounce) small curd
cottage cheese)
2 tablespoon Butter or margarine
2 pack (One fourth ounce each) active dry
yeast)
One half cup Warm water (110 to 115
degrees F)
2 Eggs
One fourth cup Sugar
2 tablespoon Dried minced onion
1 tablespoon Dill Weed (up to 2)
1 tablespoon Salt
One half teaspoon Baking soda
4 One half cup All purpose flour (up to 5)

Source: Taste Of Home, October/November 1996 issue Submitted by:Mary
Bickel, Terre Haute. Indiana Yield: 2 dozen

In a large sauce pan over medium heat, cook cottage cheese and butter until
butter is melted. Cool to 110 to 115 degrees 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 68 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 13in. x 9in. x 2in baking pan that has been sprayed with non
stick cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 350 degrees (F) for 2025 minutes.

Posted to EATL Digest 30 Dec 96

From: "Rocky L Hurley [KR4PZ]" nmrg@JUNO.COM

Date: Tue, 31 Dec 1996 17:21:41 EST