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Dillseed Buns

Source of Recipe

Marla


Recipe Introduction

These rolls come together twice as fast as traditional yeast rolls because they need only one short rising.

List of Ingredients

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)



Recipe


In a large mixing bowl combine 3/4 cup of the flour, the yeast, dillseed, and baking soda.

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.

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

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.

Shape dough into 18 balls, pulling edges under to make smooth tops.

Place balls about 2 inches apart on greased baking sheets.

Cover; let rise in a warm place until nearly double (20 to 30 minutes).

Combine beaten egg and 1 tablespoon water.

Top each bun with a dill sprig, if desired.

Brush with egg mixture.

Bake in a 375 degree F. oven about 12 minutes or until golden.

Makes 18.