Ingredients

The following ingredients have 4 Servings
  • 2 Packages Active Dry Yeast
  • 1/2 cup Warm Water (105F - 115F)
  • 2 teaspoons plus 2 tablespoons Sugar
  • 2 cups Cottage Cheese
  • 1 tablespoon minced Shallot or Onion
  • 2 tablespoons Dill
  • 1 teaspoon Baking Powder
  • 2 teaspoons Salt
  • 2 Eggs
  • about 4 1/2 cups Flour
  • 1 tablespoon Butter

Instruction

  • Sprinkle the yeast over the warm water. This will increase in size, so pick a bowl that is bigger than you think you need. Stir in 2 teaspoons sugar, and set aside.
  • Next whip the cottage cheese in an electric mixer. Pour the cottage cheese into the bowl of the mixer and whip on a high speed for 2 minutes, or until the cottage cheese is almost smooth.
  • Pour the shallot (or onion), dill, baking powder, salt, remaining sugar, and eggs into the bowl with cottage cheese. Stir to combine. Then add the yeast mixture.
  • Next start adding the flour. Add it 1/2 cup at a time until the dough becomes stiff and hard to stir.
  • Flour your working surface and knead the dough. If the dough is sticky, add more flour as you go. I added about another cup of flour to the dough as I was kneading. You want the dough to get to the point where it stops leaving a sticky mess on your hands. Knead until all the flour is evenly incorporated and the dough is smooth and elastic.
  • Pour about a tablespoon of olive oil into the bottom of two large bowls. Slice the dough in half, placing each half into one of the bowls. Coat the dough with the oil. Cover the bowls with a cloth and place them somewhere warm so that the dough can rise.
  • Let the dough rise for 60-90 minutes, until the dough has doubled in size.
  • Once the dough has risen, knead it again for a minute. Then divide the dough into 20-24 rolls, and form the dough into small rounds. Space them out on a parchment-lined baking sheet, cover them, and let the dough rise for an additional hour.
  • Once the rolls have risen, bake them at 350 degrees for 20-25 minutes. Halfway through the baking process, brush some melted butter over the rolls to help them brown. Remove from the oven once they reach a light golden brown. Let the rolls cool on a rack before storing in an air tight container.