Cottage Cheese Rolls
Ingredients
- 1 package yeast, compressed or dry
- 1/4 C. warm water (105-115 degrees)
- 1/4 C. sugar
- 1 tsp. salt
- 2 Tbs. shortening
- 1/2 C. milk, scalded
- 2 1/2 C. sifted all-purpose flour
- 1 egg
- 1/2 tsp. grated lemon rind
- 2 Tbs. melted butter or margarine
- Cottage cheese filling, recipe follows
Directions
Soften yeast in water. Add sugar, salt and shortening to scalded milk. Cool to lukewarm. Add 1 C. of the flour, mixing well. Add egg, lemon rind and yeast mixture. Mix well. Add more flour to make a soft dough (we used all the flour called for). Turn out on lightly floured board and knead until smooth and satiny (we used a mixer with a dough hook). Place in greased bowl. Cover and let rise in a warm place (about 86 degrees) 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-by-13-inch pan. Let rise until double in bulk (about 1 hour). Preheat oven to 350 degrees. Bake about 30 minutes.
Makes about 18 rolls.
Cottage Cheese Filling
Ingredients
1 1/2 C. dry cottage cheese
1/4 C. sugar
1/4 tsp. salt
1 tsp. grated lemon rind
1/2 tsp. vanilla extract
1/4 C. currants or raisins
Directions
Mix all ingredients together until well blended.
