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  Dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Low-fat cottage cheese 1 Cup (16 tbs) (Small Curd)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Soda 1⁄4 Teaspoon
  Egg 1 , beaten
  Flour 2 1⁄2 Cup (40 tbs), divided

1. Dissolve yeast in very warm water in large bowl.
2. Warm cottage cheese in saucepan over low heat. Remove from heat.
3. Add cottage cheese, sugar, salt, soda, egg, and 1/2 cup flour to yeast. Beat at medium speed of electric mixer 2 minutes.
4. Gradually add remaining flour to form a soft dough. Turn out onto floured board. Knead for 10 minutes. Place dough in a greased bowl, turning to grease all sides. Cover and let rise in a warm place free from draft until double in bulk, about 1 1/2 hours.
5. Punch dough down. Turn out onto a floured board; divide dough into 12 equal pieces; shape into balls.
6. Place balls in 9-inch round baking pan sprayed with vegetable pan spray. Cover; let rise in warm place until doubled in bulk, about 30 minutes.
7. Bake at 350° F for 20 minutes.

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