Recipe by Chef on the coast
I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.
Top Review by mle234
These are great! I used soured milk (w/vinegar), vegetable oil, ~1.5t onion powder, and 1T dry dill. I also had to add another 1.5 cups of flour to make the dough not sticky and for kneading. Next time, I'll try it with butter and maybe 2t onion powder, just to see what that's like.
- 2 cups small curd cottage cheese
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons yeast
- 1⁄2 cup warm water
- 2 eggs
- 1⁄4 cup sugar
- 2 tablespoons dried onion flakes
- 2 tablespoons dill weed
- 1 tablespoon salt
- 1⁄2 teaspoon baking soda
- 5 cups flour
Directions See How It's Made
- In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
- Cool slightly.
- In a large mixing bowl, dissolve yeast in water.
- Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
- Add 3 cups flour. Beat until smooth.
- Add enough extra flour to form a soft non-sticky dough.
- Place in greased bowl, turning once.
- Cover and let rise until double - about 1 hour.
- Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
- Cover and let rise until doubled - about 45 minutes.
- Bake at 350 degrees for 20-25 minutes.