Caraway Puffs Recipe
Caraway Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our daughter took these light-as-a-feather rolls to a 4-H event and came home with a Grand Champion ribbon! We think they're especially delectable served straight from the oven.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup (8 ounces) warm 4% cottage cheese (110° to 115°)
  • 2 tablespoons sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/3 cups all-purpose flour
  • 1 egg

Directions

In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, butter, caraway seeds, salt, baking soda and 1-1/3 cups flour. Beat on medium speed for 3 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes. Stir dough down.
Spoon into greased muffin cups. Cover and let rise in a warm place until doubled, about 35 minutes.
Bake at 400° for 12-14 minutes or until golden brown. Cool in pan for 1 minute. Serve immediately. Yield: 1 dozen.
Originally published as Caraway Puffs in Best of Country Breads 2000, p59

Nutritional Facts

1 each: 128 calories, 2g fat (1g saturated fat), 21mg cholesterol, 315mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup (8 ounces) warm 4% cottage cheese (110° to 115°)
  • 2 tablespoons sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/3 cups all-purpose flour
  • 1 egg
  1. In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, butter, caraway seeds, salt, baking soda and 1-1/3 cups flour. Beat on medium speed for 3 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes. Stir dough down.
  2. Spoon into greased muffin cups. Cover and let rise in a warm place until doubled, about 35 minutes.
  3. Bake at 400° for 12-14 minutes or until golden brown. Cool in pan for 1 minute. Serve immediately. Yield: 1 dozen.
Originally published as Caraway Puffs in Best of Country Breads 2000, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCaraway Puffs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review