Directions: |
Directions:Having all ingredients at room temperature will hasten rising time. Makes 3 clusters or about 120 small biscuits.
Combine milk, yeast and sugar in large bowl and whisk until blended. Let stand until foamy, about 10 minutes.
Grease another large bowl. Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in processor until smooth. Add yeast mixture, blending well.
Stir in 1 cup flour and mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl. Turn dough out onto lightly floured board and knead until smooth and elastic, Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm area until doubled, about 1 1/4 hours.
Grease baking sheets. Punch dough down, then turn out onto lightly floured surface, If dough feels sticky, knead again with a little flour. Divide into 3 equal portions. Working quickly (dough is very active) break off small walnut-size pieces of dough from 1 portion and shape into balls. Arrange side by side on baking sheet into shape resembling cluster of grapes. Repeat with remaining portions.
Beat eggs with milk and use to brush lightly over top of clusters. Let rise for 15 to 20 minutes.
Preheat oven to 350º F. Bake clusters 5 minutes, brush with some of egg mixture. Bake another 5 minutes, brush again with egg mixture. Continue baking 15 minutes, watching carefully and covering loosely with foil if clusters begin to brown too quickly. Transfer to wire racks and let cool. |
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