Ingredients
- 2 packets active dry yeast
- 1/2 cup lukewarm water
- 455 gr. cottage cheese
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 eggs, at room temperature
- 4,5 – 5 cups all-purpose flour
Method
- Rinse the bowl of a stand mixer with warm water so the bowl is not cold.
- Pour the 1/2 cup lukewarm water over in the bowl and sprinkle the yeast over.
- Sprinkle in a little of the sugar and stir.
- Leave for about 5′ to proof.
- Heat the cottage cheese in a small pan over medium-low heat just until it is lukewarm.
- Do not let it scorch or bubble.
- Add the cottage cheese to the yeast in the bowl, then add the rest of the sugar, the salt, baking soda and the eggs and 1 cup of flour and beat with the paddle attachment until combined.
- Add about 3 – 3,5 cups of flour, a little at a time, just until you have a shaggy, wet dough that pulls away from the sides of the bowl.
- Scrape down the sides of the bowl occasionally.
- Scrape the dough into a well – greased bowl, turn it over so the top is greased as well then cover and leave to rise in a warm place until it has doubled in volume.
- Remove the risen dough to a surface dusted with about 1/2 cup of flour.
- Knead the dough a few times in the flour to remove some of the stickiness.
- Divide the dough into 24 equal pieces with a floured knife or bench scraper.
- Lightly flour your hands and roll each portion into a ball.
- Place the balls close together in two greased 23 cm round pans.
- Cover the pans loosely with a towel and leave to rise for 30 – 40 minutes until doubled in size.
- Preheat the oven to 180 °C.
- Bake the rolls for 20′ until firm and golden on the top.
- Remove from the oven and cover loosely with a tea towel until ready to serve.
- I like to serve these warm from the oven with butter to spread inside, but you can brush the tops of the cooled rolls with melted butter, loosely cover with foil and reheat in a low oven for a few minutes, just to warm through.