There are lots of expressions of amore when I serve up Dilly Bread. It's a particular favorite with soup but the leftovers also make into delicious sandwiches.
Dilly Bread is made with cottage cheese and is a great way to use up a half-eaten container or when you accidentally buy the lowfat. (Oh please, let's cut corners elsewhere ... just not my cheeses!)
• Dilly Rolls •
Dissolve and set aside:
• 2.25 t yeast
• .25 c water
In saucepan, heat until warm:
• 1 c cottage cheese
• 1 T butter
In separate, large bowl, mix:
• 2 T sugar (or honey)
• 2 T dried minced onion
• 1.5 T dried dill
• 1 t salt
• .25 t baking soda
• 1 egg
Add dissolved yeast and warm (not hot!) cottage cheese mixture. Mix thoroughly. Add:
• 2.5 c flour (a mix of white and wheat is good!)
Stir in the flour with a large spoon to make a stiff but sticky dough. Cover bowl with plastic wrap and let sit in a warm spot for about 1 hour or doubled in bulk.
Stir dough dough, but do not knead. Grab sticky blobs and place on parchment lined baking sheet. (Your hands will get ridiculously sticky, but press on!) Let rise for another 30-40 minutes. Bake at 350 for 25 minutes or until golden. Serve with lots of butter!
Side note: These freeze wonderfully and you can also make it like Great Mother used to, as a loaf. Just plop all the dough into a greased bread pan, let rise, and bake for about 35 minutes.