Cottage Herb Rolls Food

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

COTTAGE HERB ROLLS

Steps:

• Dissolve yeast in warm water.
• In large mixing bowl, combine flour, sugar, oregano and salt.
• Mix well.
• Cut in butter/margarine until mixture resembles coarse cornmeal.
• Blend in cheese, egg and yeast.
• Turn onto a well-floured surface; knead.
• Shape into a ball; place in a well-greased bowl.
• Brush top with butter.
• Cover and let rise (about 45 minutes).
• Punch down and shape as desired (rolls or crescents).
• Brush again with butter; cover.
• Let rise again (about 30 minutes).
• Bake 12-15 minutes in 375-degree preheated oven.

WHOLE WHEAT COTTAGE CHEESE ROLLS

Steps:

• In large bowl, combine 1/3 cup all-purpose flour, 3/4 cup whole-wheat flour, yeast, brown sugar, salt, and baking soda. Mix well.
• In saucepan, heat water, cottage cheese, and butter until warm (butter does not need to melt).
• Remove from heat and add eggs to the liquid mixture.
• Combine dry and wet ingredients, blend at low speed until moistened, beat 3 minutes at medium speed.
• By hand, gradually add all of the whole-wheat flour and enough of the all purpose to make a firm, non-sticky dough.
• Knead until smooth and elastic - 5 minutes or so.
• Place in greased bowl, flipping to grease top. Cover and let rise in warm place until doubled. This takes roughly an hour.
• Punch down dough and divide into 24 pieces. Form these into balls and place in greased muffin cups.
• Cover and let rise until doubled, another 45 minutes.
• Bake in an oven preheated to 375 for 12-15 minutes.

COUNTRY COTTAGE ROLLS (VEGETARIAN)

Steps:

• In a food processer, chop the nuts and onion into very small pieces.
• Add eggs, soy sauce and cottage cheese and process until smooth.
• Transfer to a fairly large bowl and mix in the dry ingredients.
• Turn your oven on to 220°C Prepare an oven tray with baking paper or a silicon sheet.
• Cut the pastry sheets in half and spoon mixture down one edge. Brush the other edge with milk. Roll to enclose mixture and repeat with remaining sheets.
• Cut each log into 6 even lengths and place them on the prepared oven tray. Prick the tops with a sharp knife or fork and brush with milk. TIP: Doing this on the tray you will be baking them prevents mess in case the filling decides to ooze out.
• Bake in your now hot oven at 220C for 15-20 minutes or until crisp and golden.

COTTAGE CHEESE YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.