Prep 45 mins
Cook 12 mins
From BHG "Make Ahead Cooking". Time does not include rising time.
- 591.47-709.77 ml all-purpose flour
- 11.09 ml active dry yeast
- 158.51 ml cream-style cottage cheese
- 59.14 ml water
- 59.14 ml butter
- 29.58 ml finely chopped onions
- 2.46 ml salt
- 2.46 ml dried rosemary, crushed
- 1 egg
- 1 egg yolk, slightly beaten
- 14.79 ml water
- In a large mixing bowl stir together 3/4 cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the 1/4 cup water, butter, onion, salt, and crushed rosemary. Heat and stir until warm (120 degree F to 130 degree F) and butter is almost melted.
- Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired shapes. Stir together the egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with additional rosemary if desired.
- Cover and let rise in a warm place until nearly double (about 30 minutes). Preheat oven to 400 degree F. Bake in preheated oven for 12 to 15 minutes or until golden. Makes 12 rolls.
- These freeze well and go perfectly with a nice bowl of soup!
This is a great recipe but with a few changes I use this recipe to make a rustic loaf of bread also. I substitute 1 tsp. of Italian seasoning for the Rosemary in the ingredients and include 1/4 cup of wheat flour in the total flour amount. Follow the recipe through step 4 but instead of shaping into rolls, shape into a round or oval shaped rustic loaf and place on a baking sheet sprinkled with a small amount of cornmeal. Brush with egg wash and sprinkle with rosemary. Cover and let rise about 30 minutes. Sometimes I make a 1/4" slash in the top but not always. Bake at 375* for 25-30 minutes. Let cool with towel covering.