Post by marlaoh on Oct 14, 2002 5:51:03 GMT -6
Dillseed Buns
3 cups all-purpose flour
1 package fast-rising active dry yeast
2 teaspoons dillseed
1/4 teaspoon baking soda
1 cup cream-style cottage cheese
1/4 cup water
2 tablespoons margarine or butter
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 beaten egg
1 tablespoon water
Fresh dill sprigs (optional)
1. In a large mixing bowl combine 3/4 cup of the flour, the yeast, dillseed, and baking soda.
2. In a medium saucepan heat and stir cottage cheese, 1/4 cup water, margarine or butter, sugar, salt, and pepper until warm (120 degree F. to 130 degree F.) and margarine is almost melted.
3. Add cheese mixture to flour mixture. Add the first egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can
4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover and let rest for 15 minutes.
5. Shape dough into 18 balls, pullingedges under to make smooth tops. Place balls about 2inches apart on greased baking sheets. Cover; let rise ina warm place until nearly double (20 to 30 minutes).
6. Combine beaten egg and 1 tablespoonwater. Top each bun with a dill sprig, if desired. Brushwith egg mixture. Bake in a 375 degree F. oven about 12minutes or until golden. Makes 18.
To make cloverleaf rolls:Lightly grease eighteen 2-1/2-inch muffin cups. After the15-minute rest, shape the dough into 54 balls. Place 3balls in each muffin cup. Let rise and bake as directed.Makes 18.
Make-Ahead Tip: Freeze cooledbuns for up to 3 months in a freezer container. Thaw atroom temperature about 1 hour.
3 cups all-purpose flour
1 package fast-rising active dry yeast
2 teaspoons dillseed
1/4 teaspoon baking soda
1 cup cream-style cottage cheese
1/4 cup water
2 tablespoons margarine or butter
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 beaten egg
1 tablespoon water
Fresh dill sprigs (optional)
1. In a large mixing bowl combine 3/4 cup of the flour, the yeast, dillseed, and baking soda.
2. In a medium saucepan heat and stir cottage cheese, 1/4 cup water, margarine or butter, sugar, salt, and pepper until warm (120 degree F. to 130 degree F.) and margarine is almost melted.
3. Add cheese mixture to flour mixture. Add the first egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can
4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover and let rest for 15 minutes.
5. Shape dough into 18 balls, pullingedges under to make smooth tops. Place balls about 2inches apart on greased baking sheets. Cover; let rise ina warm place until nearly double (20 to 30 minutes).
6. Combine beaten egg and 1 tablespoonwater. Top each bun with a dill sprig, if desired. Brushwith egg mixture. Bake in a 375 degree F. oven about 12minutes or until golden. Makes 18.
To make cloverleaf rolls:Lightly grease eighteen 2-1/2-inch muffin cups. After the15-minute rest, shape the dough into 54 balls. Place 3balls in each muffin cup. Let rise and bake as directed.Makes 18.
Make-Ahead Tip: Freeze cooledbuns for up to 3 months in a freezer container. Thaw atroom temperature about 1 hour.