Whole Wheat Cottage Cheese Rolls
A nutritious and light whole wheat roll. Makes 12 dinner rolls
| Ingredients |
|
| Water |
2/3 cup |
| Cottage cheese (room temperature) |
1 1/3 cups |
| Butter |
2 tablespoons |
| Egg (room temperature) |
1 large |
| Brown sugar |
3 tablespoons |
| Salt |
1-1/2 teaspoons |
| Baking soda |
1/2 teaspoon |
| Whole-wheat flour |
1-1/2 cups |
| Bread flour |
1-1/2 cups |
| RED STAR® Active Dry Yeast |
(1 packet) 2-1/4 teaspoons |
Bread Machine Method
Have all ingredients at room temperature and place in pan in the order listed. Select dough cycle. Do not use delay timer. When cycle is complete, remove dough.
Traditional Method
Heat water to 110º to 115º F; add yeast to dissolve. Combine whole-wheat flour, baking soda, salt and brown sugar. Add yeast mixture, butter and cottage cheese to flour mixture. Beat 3 minutes on medium speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Divide into 4 equal sections and each section into 3 equal parts; shape into balls. Place in greased muffin pan cups. Cover; let rise until indentation remains after lightly touching side of roll, about 30 to 40 minutes. Bake in preheated 375ºF oven for 12 to 15 minutes. Remove from muffin pans; cool on rack.
