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Cottage Cheese Pan Rolls

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  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)
  Egg 1
  Baking powder 2 Teaspoon
  Soda 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  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.

Recipe Summary

Side Dish

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