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DILLY ROLLS
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| 36 Rolls 3 Tablespoons + 1 Teaspoon Warm Water 2 Packages Active Dry Yeast Combine in a small bowl. Set aside to allow yeast to proof. 3/4 Cup Hot Water 1 Cup + 5 Tablespoons Cottage Cheese Drained 1 Tablespoon + 1 Teaspoon Salad Oil 1 Egg Lightly Beaten 2 1/2 Tablespoons Sugar 1 Tablespoon + 1 Teaspoon Dehydrated Onions Chopped 1 1/2 Teaspoons Dried Dill Weed 1 Teaspoon Salt 1/3 Teaspoon Baking Soda Place in mixing bowl. Mix thoroughly. 5 1/2 to 6 Cups All Purpose Flour Add enough flour to make a smooth batter. Add reserved yeast mixture. Mix to a soft dough. (Or if mixing with an electric mixer with a dough hook, mix about 15 minutes on low speed.) Add remaining flour in small amounts to make a workable dough. Place dough on a lightly floured surface and knead until smooth and elastic. (If mixing with a dough hook, mix until all the flour is absorbed and there is a slapping sound as the dough hits the sides of the bowl.) Let dough rise until double. Shape into 36 rolls. Place on greased baking sheets. Let rise until double. Bake at 375•F. for 20-30 minutes or until done. Tops may be brushed with melted butter if desired. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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