DILLY ROLLS
These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
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