Do the grocery stores get together and have meetings about what sales to try next? For a while double and triple coupon sales were big. Seems like the coupon people are wising up though because lately the coupons have been less than stellar. Then it was 4 for $10 or 5 for $10 deals. Now I'm seeing BOGO sales all over the place. Not that I'm complaining. I like to save money. But sometimes I get sucked into sales that aren't really great deals. Like BOGO cottage cheese. I don't even eat cottage cheese. Well, I didn't when I bought two 16 oz containers for the price of one. But I was bound and determined that for that price someone in my family sure as heck was going to. That someone turned out to be me as my three boys (including one man) turned up their noses and left me with 32 oz of low fat, small curd cottage cheese. Oh yeah, and less than two weeks before it expiredAllrecipes.com came to my rescue with this lovely little recipe for Dilly Rolls. (Apparently from the reviews this recipe is originally from Taste of Home magazine/cookbooks.) I know, not more yeast dough recipes! This time it didn't take me 2 days to get it to work. I think I'm starting to get the hang of this rise and knead and punch down and rise again stuff. Best of all, the rolls are healthy and they freeze and reheat great. I assume everyone else is as paranoid as I am about working with yeast dough, and so I included lots of step-by-step photos and instructions here.
16 oz (2 cups) small curd cottage cheese
2 Tb butter
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110'-115' F)
1/4 cup sugar
2 tablespoons dried minced onion
1 tablespoon dill weed
1 tablespoon salt
1/2 teaspoon baking soda
2 cups whole wheat flour
2 1/2 cups all-purpose flour
plus more flour (see #4, #9)
cream or half-n-half for brushing on top
1.) Heat the cottage cheese and butter in a saucepan on medium heat. Set aside to cool to around 110'.
3.) Add cottage cheese, yeast, and the eggs through the baking soda. I didn't have dill or dehydrated onions on hand so I used 2 heaping Tbs of a Penzey's Spices mix called Sunny Paris with dill, shallots, chives, pepper and terragon. The results were mild enough that when they baked up I could still enjoy the rolls with some jam and butter.
10.) Remove from the oven and let cool slightly before tearing off the rolls you want for your meal. When the leftovers are entirely cool, place them in a container in the freezer and reheat for another meal.
Mmm, chewy, soft moist dinner rolls you can pull from the freezer for dinner...