We are going to a soup and bread gathering tonight.
My sister suggested I bring Dilly Rolls.
She isn't even going....
so these photos are to make her regret staying home tonight. :)
I cut this well loved recipe out of a Taste Of Home Magazine many years ago.
I thought I had shared it on this blog, but if I did, I couldn't find it.
So I will share it now.
2 cups (16 ounces) small curd cottage cheese
2 Tablespoons butter
2 packages active dry yeast
1/2 cup warm water
1/4 cup sugar
2 Tablespoons dried minced onion
1 to 2 Tablespoons dill weed
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 to 5 cups all- purpose flour (I use bread four)
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cold to 110 to 115 degrees.
In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 9x13 baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes. Yield: 2 dozen.
I actually just toss everything in my KitchenAid mixer and use the dough hook....huge time saver!