Cottage Cheese Pan Rolls
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110 Degree F)|
|Large curd cottage cheese||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|All purpose flour||4 Cup (64 tbs), unsifted|
|Firm butter/Margarine||2 Tablespoon|
In a small bowl, dissolve yeast in water.
Combine cottage cheese and egg in a blender; whirl until smooth.
In a large bowl, stir together baking powder, soda, salt, sugar, and 3 1/4 cups of the flour.
Work butter into flour mixture with your fingers until no large particles remain.
Stir in cheese mixture and yeast.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise until doubled (about 30 minutes).
Punch dough down.
Divide into 18 equal pieces.
Roll each into a ball and arrange in 2 greased 8-inch round baking pans.
Cover and let stand for 10 minutes.
Bake in a 350° oven for about 25 minutes or until golden.
Cool on racks.