Thursday, December 18, 2008

Cottage Cheese Dill Rolls

(From the Culinary Institute of America)
It says it yields 24 rolls

4 1/2 tsp active yeast
1/3 cup water, warmed to 110 F
4 1/4 cups bread flour
1 1/2 cups small-curd cottage cheese
1/4 cup minced yellow onions
2 large eggs
1 tbsp butter, softened
3 tbsp chopped fresh dill (can sub. chives, scallions or oregano)
2 tsp prepared horseradish
2 tbsp sugar
1 1/2 tsp salt
2 1/4 tsp baking soda
1/3 cup butter, melted, divided use
3 tbsp coarse salt for sprinkling

1. Place the yeast and warm water in the bowl of the mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, cottage cheese, onions, eggs, 1 tablespoon softened butter, dill, horseradish, sugar, salt and baking soda to the yeast mixture. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look rather rough), about 2 mins. Increase the speed to medium high and mix until the dough is smooth, an additional 5 mins.
2. Turn the dough out onto a lightly floured surface, knead once or twice, and gather into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 2 hours.
3 Fold the dough gently over on itself in three or four places. Cover once more and let the dough rise a second time until doubled in size, about 1 hour.
4. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly.
5. Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface and cut into 16 equal pieces (about 2 ounces each). Cover the pieces and let the rest until relaxed, about 15 mins. Round each piece into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 20 to 30 mins.
6. Brush the top of each roll with a little of the melted butter. Bake until golden brown, about 20 to 30 mins. As soon as the rolls are removed from the oven, brush lightly with the remaining melted butter and sprinkle lightly with salt.
7. transfer to a cooling rack to cool completely before serving.


It takes a while, but these are SSOOO yummy!

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