Cottage Cheese Rolls

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.

Cottage Cheese Filling

1 1/2 cups dry cottage cheese

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon grated lemon rind

1/2 teaspoon vanilla extract

1/4 cup currants or raisins

Mix all ingredients together until well blended.

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