- 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 Eggland's Best Eggs, beaten
- 4-1/2 to 5 cups all-purpose flour
- 1 tablespoon butter, melted
- 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.
Originally published as Caraway Rolls in Country Woman May/June 1995, p33
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Reviewed Nov. 16, 2011
I love to bake and these rolls were some of the best I've ever tasted! You MUST give them a try, really!