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Caraway Rolls

Caraway Rolls
Filled with caraway, these rolls are a nice addition to your meal, say Ruth Hastings of Louisville, Illinois.
24 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 tablespoons caraway seeds
  • 2 cups (16 ounces) 4% cottage cheese
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 2-1/2 teaspoons salt
  • 2 eggs, beaten
  • 4-1/2 to 5 cups all-purpose flour
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, dissolve yeast in water. Add caraway seeds. In a
  • small saucepan, heat cottage cheese until lukewarm; add baking soda
  • and mix well. Stir into yeast mixture. Add sugar, salt and eggs; mix
  • well. Gradually stir in enough flour to form a soft dough Cover and
  • let rise in a warm place until doubled, about 1 hour. Stir down.
  • Turn onto a lightly floured surface. Divide into 24 pieces. Place in
  • well-greased muffin cups. Cover and let rise until doubled, about 35
  • minutes.
  • Bake at 350° for 18-20 minutes. Remove to wire racks; brush with
  • melted butter. Yield: 2 dozen.
© Taste of Home 2013

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Caraway Rolls (continued)

Nutrition Facts: 1 serving (1 each) equals 20 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 67 mg sodium, 1 g carbohydrate, 0 fiber, 2 g protein.
© Taste of Home 2013