Makes a soft, tender muffin-shaped dinner roll best served warm.
Servings: 12 or lessPrep Time: 20 minutes Cook Time: 25 minutes
3 cups all-purpose flour
1 teaspoon salt, scant
1 teaspoon yeast
1 1/3 cups of water that rinsed the curd
2 cups of rinsed cottage cheese curds
This is a very wet dough and is handled differently than dinner rolls.
Stir the cottage cheese into the water and strain through a basket strainer. Save the water. Add yeast and salt to the measured water and add the flour. It is best to mix this all with a wooden spoon. When all of the flour is well blended and you have a wet dough, fold in the cottage cheese curds and stir to distribute them. Spread 2 or 3 cups of flour on the table and dump the dough out of the bowl. Coax the dough around in the flour until you have a strand a couple of feet long. Do Not Knead.
With a dough scraper, cut the strand into 12 equal pieces and place the pieces in grease miffin cups. Bake 350-375 depending on your over for about 25 minutes or until golden brown on top. Cool on a rack but get some butter and do a quality control check to see if you share them.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.