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Dilly Rolls

By: Mary Bickel

"These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they're cool, too, stuffed with filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana"

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

2 cups small curd cottage cheese
2 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 eggs
1/4 cup sugar
2 tablespoons dried minced onion
1 tablespoon dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour

Directions

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees F to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes.