Ingredients
1 package active dry yeast
1/4 tsp baking soda
1/3 to 1/2 cup water
1 Tbsp butter or oleo {margarine}
1 egg
1/3 cup all-purpose flour
1 cup cottage cheese
2 Tbsp sugar
1 Tbsp salt
1 Tbsp onion, grated or chopped very fine
1 Tbsp Caraway seed
Directions
1-Combine in a small bowl of electric mixer, yeast, flour, salt, soda, and caraway seed.
2-Mix in a small saucepan, cottage cheese, water, oleo, sugar, and beat together until oleo melts.
3-Add to dry ingredients, add egg and onion.
4-Beat fr 1/2 minute (30 seconds) at low speed, then for 3 minutes at high speed.
5-Add a small amount of water to keep dough from climbing the beaters, if needed.
6-Stir in by hand 1 more cup of flour.
7-Place in greased bowl, turning to coat with fat, cover with waxed paper or plastic wrap and let rise in a warm place until doubled in bulk for approximately 1-1/2 hours.
8-Punch down and divide into 12 well-greased muffin pans.
9-Do not fill more than half full as this dough rises very high.
10-Let rise in warm place about 40 minutes.
11-Bake at 400 degrees F oven for 12 to 15 minutes.
12-These rolls can be frozen after baking, for future use.
13-If frozen, do not let them brown too much.
14-When reheating, place in brown paper bag at 350 degrees F for 10 minutes.
Lovingly
hand copied from Women's Household April 1984 by Mrs. Cassiday
on 8/6/85
1 package active dry yeast
1/4 tsp baking soda
1/3 to 1/2 cup water
1 Tbsp butter or oleo {margarine}
1 egg
1/3 cup all-purpose flour
1 cup cottage cheese
2 Tbsp sugar
1 Tbsp salt
1 Tbsp onion, grated or chopped very fine
1 Tbsp Caraway seed
Directions
1-Combine in a small bowl of electric mixer, yeast, flour, salt, soda, and caraway seed.
2-Mix in a small saucepan, cottage cheese, water, oleo, sugar, and beat together until oleo melts.
3-Add to dry ingredients, add egg and onion.
4-Beat fr 1/2 minute (30 seconds) at low speed, then for 3 minutes at high speed.
5-Add a small amount of water to keep dough from climbing the beaters, if needed.
6-Stir in by hand 1 more cup of flour.
7-Place in greased bowl, turning to coat with fat, cover with waxed paper or plastic wrap and let rise in a warm place until doubled in bulk for approximately 1-1/2 hours.
8-Punch down and divide into 12 well-greased muffin pans.
9-Do not fill more than half full as this dough rises very high.
10-Let rise in warm place about 40 minutes.
11-Bake at 400 degrees F oven for 12 to 15 minutes.
12-These rolls can be frozen after baking, for future use.
13-If frozen, do not let them brown too much.
14-When reheating, place in brown paper bag at 350 degrees F for 10 minutes.
Lovingly
hand copied from Women's Household April 1984 by Mrs. Cassiday on 8/6/85