Cottage Dilly Rolls
- 1 package (16 oz.) hot roll mix
- 1 teaspoon dill weed
- 1/2 cup hot water
- 2 tablespoons butter
- 3/4 cup Darigold cottage cheese
- 1 egg
Place hot roll mix, yeast packet and dill weed into large bowl; mix well and set aside. Combine hot water, butter and cottage cheese into sauce pan and heat to warm cottage cheese. Remove from heat and stir in egg. Pour warm mixture into dry ingredients and mix until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface; shape into ball with greased or floured hands into a ball. Knead dough for 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heals of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. Cover dough with bowl; let rest 5 minutes. Divide dough into 16 equal pieces; shape into balls and place in greased 8-inch round baking pans. Cover and let rise in warm place 20 to 30 minutes or until doubles in size.
Uncover rolls. Bake at 375°F for 15 to 20 minutes or until golden brown. Brush tops of warm rolls with melted butter.
RECIPE YIELD/SERVING SIZE
Makes 16 rolls.