Cottage Herb Rolls
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degrees Fahrenheit)|
|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Oregano leaves||1 Teaspoon|
|Cold margarine/Butter||1⁄2 Cup (8 tbs)|
|Cottage cheese||1 Cup (16 tbs) (Borden Or Meadow Gold)|
|Egg||1 , beaten|
|Melted margarine/Butter||2 Tablespoon|
Dissolve yeast in warm water.
In large bowl, combine flour, sugar, oregano and salt; mix well.
Cut in cold margarine until mixture resembles coarse cornmeal.
Blend in cheese, egg and yeast mixture.
Turn onto well-floured surface; knead.
Shape into ball; place in well-greased bowl.
Brush top with melted margarine.
Cover; let rise until doubled.
Punch down; shape as desired.
Brush with melted margarine; cover.
Let rise again until nearly doubled.
Bake in preheated 375°F oven 12 to 15 minutes.