Sunday, August 24, 2008

Pat's Dill Rolls

A good friend of mine who passed away a few years ago, had this recipe and they are very tasty. Now my mother-in-law makes them for many occasions. Here it is:

Makes 75-100 rolls (depending on the size you cut them out there are a lot more, or less :) )

¾ cup hot water

6 Tbsp butter or margarine

3c. (24oz.) small curd low fat cottage cheese

Melt butter in hot water in microwave. Mix water with cottage cheese in food processor or blender. Blend until smooth. Warm mixture in microwave to warm bath water temperature. Pour into large mixing bowl add:

3 Tbsp dry yeast

2 Tbsp dill weed

3 eggs (room temperature)

Mix well, add:

3 c. flour

¾ tsp baking soda

3 Tbsp sugar

1 Tbsp salt

Blend well; add enough flour (1-3c) to make a moderately stiff dough. Knead until smooth. Let rise in warm draft free place until double, about an hour.

Punch down dough. Roll out on a lightly floured surface to about ½ inch thickness. Cut with small biscuit cutter, place on lightly oil sprayed baking sheet. The rolls can be close together but not quite touching. Let rise until double about 20 minutes. Bake at 375 for 12-15 minutes or just until the edges turn golden. Do not over bake.

Remove from oven and brush tops with butter.