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Cottage Cheese Sweet Rolls
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INGREDIENTS
This recipe makes 24 rolls
| Bread Flour | 3 cups | ||
| Sugar | 1/4 cup | ||
| Salt | 1 tsp | ||
| Small curd creamed Cottage Cheese, drained | 1 cup | ||
| Soft Shortening, part Butter or Margarine | 1/2 cup | ||
| Active Dry Yeast | 4+1/2 tsp | ||
| Water | 1/2 cup | ||
| Egg | 1 | ||
Filling |
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| Chopped nuts | 3/4 cup | ||
| Brown Sugar | 1/2 cup | ||
| Sugar | 1/4 cup | ||
| Butter | 3 TBSP | ||
| Vanilla | 1/2 tsp | ||
DIRECTIONS
Have water at 110°-115°F and all other ingredients at room temperature.
Measure the first 5 ingredients into a bowl; mix with pastry blender or fork. Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Add egg and yeast-mixture to flour-mixture; blend. The dough will be a little sticky with cheese bits throughout. Turn onto lightly floured board. Turn over 2 or 3 times to coat with flour. Divide into two parts. Prepare Filling, mixing all ingredients together well.
Roll one part to a 12-inch square and spread half the Filling evenly over the dough. Roll up tightly. Pinch edges of dough into roll, turn to bottom and "tie-off" (see below) into 12 slices. Place in buttered 2-inch muffin cups or in 8-inch round layer pan. Shape rest of dough. Let rise in warm place until doubled...about 1 hour. Bake rolls 15 to 20 minutes in preheated 375°F oven. Remove from pans and sprinkle with confectioners' sugar while still warm.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
*You can substitute Instant (fast-rising)Yeast in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.