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Ingredients
- 1/2 cup warm water
- 2 pkg. yeast
- 4 tsp. brown sugar
- 2 cups large curd creamed cottage cheese
- 1/4 cup butter, melted
- 2 tsp. dried dill weed
- 2 eggs
- 1 Tbsp. salt
- 1/2 tsp. baking soda
- 5 cups flour
- 2 more eggs
- 2 Tbsp. milk
Details
Cooking time 10mins
Preparation
Step 1
Combine 1/2 cup warm milk, yeast and sugar in a large bowl, whisk until blended. Let stand until foamy, about 10 minutes. Generously grease another bowl, set aside.
Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food processor until smooth. Add to yeast, blending well.
Stir in 1 cup flour, mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl.
Turn dough out onto lightly floured board, and knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces.
Cover and let stand in warm area until doubled, about 1 1/2 hours.
Generously grease baking sheets. Punch dough down, then turn out onto light floured surface. If dough feels sticky, knead again with a little flour.
Divide dough into 3 equal portions Working quickly (dough is very active). Break off small walnut-sized pieces of dough from each portion and shape into balls.
Arrange side by side on prepared baking sheet. Beat last 2 eggs with 2 Tbsp. milk, brush this lightly on top of rolls. Let rise 15-20 minutes.
Preheat oven to 350 degrees. Bake 5 minutes, brush with more of the egg mixture. Repeat. Then continue baking, watching carefully and covering loosely with foil, if rolls brown too quickly.
Transfer to rack and let cool.
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