This section contains recipes for our yeast sweet rolls and
pastries..
Cottage Cheese Rolls
1 package yeast, compressed or dry
1/4 cup warm water (105-115° F.)
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1/2 cup milk, scalded
2 1/2 cups sifted all-purpose flour
1 egg
1/2 teaspoon grated lemon rind
2 tablespoons melted butter or margarine
Cottage cheese filling, recipe follows
Soften yeast in water. Add sugar, salt and shortening to scalded milk. Cool to
lukewarm. Add 1 cup of the flour, mixing well. Add egg, lemon rind and yeast
mixture. Mix well. Add more flour to make a soft dough.
Turn out on lightly floured board and knead until smooth and satiny (or use a
mixer with a dough hook). Place in greased bowl. Cover and let rise in a warm
place (about 86° F.) until doubled in size (about 1 1/2 hours). Punch down and
let rest 10 minutes.
Roll out to rectangular sheet about 1/4-inch thick. Brush with melted butter or
margarine. Spread with cottage cheese filling. Roll up like a jelly roll.
Cut into 2-inch slices. Place cut side down in greased muffin pans, or place in
greased 9 x 13-inch pan. Let rise until double in bulk (about 1 hour).
Preheat oven to 350° F. Bake about 30 minutes. Makes about 18 rolls.
