|These rolls were very popular with D's parents|
When we got back to D's house from Christmas dinner, I made a version of dill rolls. We called G. Kate, and she didn't have the exact recipe, but we got enough to make a good first attempt.
|My baking pans weren't quite big enough—the rolls merged!|
Imitation G. Kate Dill Rolls
makes 24 rolls
2 packages of instant yeast
0.5c lukewarm water
2c cottage cheese
0.5t baking soda
3T dried dill
4T dried onion (not powder, little chunks)
1. Heat cottage cheese to lukewarm
2. Combine all ingredients except the flour. Be careful to add the yeast and the salt on separate sides, and make sure the cottage cheese/water are lukewarm (110°F), not hot.
3. Add enough flour to make a soft dough and knead gently.
4. Rise 1.5 hours in a warm place.
5. Punch the dough down gently and divide in half with a knife (be careful!!!)
6. Divide each half into 12 rolls. (This is easiest if your hands are a little bit wet.)
7. Place the rolls well apart in a baking pan with high sides (I suggest at least two 8x8 pans, possibly three).
8. Let the rolls rise about 30 minutes. Just before baking, brush the tops with milk.
9. Bake for 25-30 minutes at 325°F. If the tops aren't browned, increase the temperature to 375°F for the last 5 minutes. The rolls are done when the internal temperature has reached 190°F.
10. Let the rolls cool completely before eating.