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Dilly Rolls

Dilly Rolls
These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they're cool, too, stuffed with filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana
24 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2 cups (16 ounces) 4% cottage cheese
  • 2 tablespoons butter
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 eggs
  • 1/4 cup sugar
  • 2 tablespoons dried minced onion
  • 1 to 2 tablespoons dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda
  • 4-1/2 to 5 cups all-purpose flour

Directions

  • In a large saucepan over medium heat, cook cottage cheese and butter
  • until butter is melted. Cool to 110° to 115°. In a large
  • 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 surface; 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 13-in. x
  • 9-in. baking pan that has been sprayed with cooking spray. Cover and
  • let rise until doubled, about 45 minutes.
  • Bake at 350° for 20-25 minutes. Yield: 2 dozen.
© Taste of Home 2013

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Dilly Rolls (continued)

Nutrition Facts: 1 serving (1 each) equals 130 calories, 2 g fat (1 g saturated fat), 24 mg cholesterol, 404 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013