Ingredients: |
Ingredients: 1 package yeast, compressed or dry
1/4 cup warm water (105-115 degrees)
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1/2 cup milk, scalded
2 1/2 cups sifted all-purpose flour
1 egg
1/2 teaspoon grated lemon rind
2 tablespoons melted butter or margarine
Cottage Cheese Filling
1 1/2 cups dry cottage cheese
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/4 cup currants or raisins
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Directions: |
Directions:Soften yeast in water. Add sugar, salt and shortening to scalded milk. Cool to lukewarm. Add 1 cup of the flour, mixing well. Add egg, lemon rind and yeast mixture. Mix well. Add more flour to make a soft dough (we used all the flour called for).
Turn out on lightly floured board and knead until smooth and satiny (we used a mixer with a dough hook). Place in greased bowl. Cover and let rise in a warm place (about 86 degrees) until doubled in size (about 1 1/2 hours). Punch down and let rest 10 minutes.
Roll out to rectangular sheet about 1/4-inch thick. Brush with melted butter or margarine. Spread with cottage cheese filling. Roll up like a jelly roll.
Cut into 2-inch slices. Place cut side down in greased muffin pans, or place in greased 9-by-13-inch pan. Let rise until double in bulk (about 1 hour).
Preheat oven to 350 degrees. Bake about 30 minutes. Makes about 18 rolls.
Cottage cheese filling:
Mix all ingredients (cottage cheese, sugar, salt, lemon rind, vanilla, currants) together until well blended. |
This recipe for Kay Neuman's Cottage Cheese Rolls is from