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Dilly rolls

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Ingredients/Components

butter, softened - 1 Tbsp
sugar - 2 Tbsp
salt - 1 tsp
soda - 1/4 tsp
all-purpose flour
warm water - 1/4 c
egg unbeaten - 1 item
cottage cheese - 1 c
onion flakes - 1 Tbsp
yeast - 1 or
dill seed - 2 tsp

How to make dilly rolls:

Warm large bowl by allowing hot water to stand in it a few minutes. Pour in 1/4 cup warm water. Add yeast and stir with wooden spoon until dissolved. Warm cheese slightly in double boiler over warm water. Add to yeast mixture, then beat in sugar, dill seed, onion flakes, soda, salt and butter. Add egg, then stir in flour until it is all moistened. With rather sticky dough still in the bowl, knead until it appears slightly smooth. You may add some flour, but none is preferable. Grease top of dough.

Cover with cloth and let rise until almost doubles in bulk, about an hour. Pinch down; divide in 3 portions. Knead each portion slightly on floured board. Roll out to desired thickness. Cut in 2 inch rounds. Using sharp knife, cut each diagonally across and fold to form pocketbook rolls. Place in greased pan. Allow to rise about 40 minutes, then bake at 325° for 20 minutes. When done, brush with melted butter if desired. Makes 3 dozen rolls.

Recipe categories: Breads, Grains, Rolls/biscuits.

Rating:

3.3

Average rating: 3.3, total votes: 7

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sugar, eggs, milk, flour, egg, yeast, yellow cornmeal, cooked pumpkin