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Print this Recipe    Dilly Rolls

Dilly Cluster Rolls

1/2 c. warm milk
3 T. dry yeast
4 tsp. brown sugar
2 c. creamed cottage cheese
4 T. butter
2 T. dried dillweed
4 eggs
1 T. salt
1/2 tsp. baking soda
5 c. flour
2 T. milk

Combine milk, yeast and sugar in large bowl. Whisk till blended.
Let stand about 10 minutes, until foamy. Generously grease another
bowl. Mix cheese, butter, dill, 2 eggs, salt and soda in food
processor until smooth. Add to yeast mixture, blending well. Stir
in 1 c. flour and mix thoroughly. Gradually add remaining flour,
mixing until dough comes away from sides of bowl. Turn dough out
onto lightly floured board, knead until smooth and elastic. Transfer
to greased bowl, turning to coat all surfaces. Cover and let stand
in warm area until doubled, about 1 to 1 1/2 hrs.

Generously grease baking sheets. Punch dough down, turn out onto
lightly floured surface. If dough feels sticky, knead again with
small amount of flour. Divide into 3 equal portions. Dough is very
active, so you have to work quickly. Break off small walnut-sized
pieces, shape into balls. Arrange side by side on baking sheet.
Beat remaining eggs and milk, brush lightly over bread. Let rise
15-20 minutes. Bake at 350 degrees for 15-20 minutes, or until
golden brown and sounds hollow when tapped.


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