COTTAGE CHEESE SWEET ROLLS
2 3/4 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. salt
1 c. creamed cottage cheese (room temperature), drained
1 egg, room temperature
1/2 c. soft shortening (part butter)
2 pkgs. active dry yeast
1/4 c. warm water
FILLING:
2/3 c. finely chopped pecans
2/3 c. brown sugar, packed in c.
3 tbsp. melted butter
1/2 tsp. vanilla
Measure flour, sugar, salt and cheese into a bowl; add the egg. Blend
well. Cut shortening into the ingredients as for pie crust, blending again. Add
the yeast to the water and let stand a few minutes. Then mix in with other
ingredients. The dough will be a little sticky with cheese bits throughout.
Put dough out on lightly floured cloth or board. Turn over two or three
times to lightly coat with flour so it does not stick to cloth. Roll out to a
12" square and spread the filling evenly over the dough. Roll up like a jelly
roll.
Cut dough into 18 slices and place in greased muffin cups. Let rise about
45 minutes, or until doubles. Bake rolls about 15 minutes or until well browned
in preheated moderate oven 375 degrees. Remove from pans and sprinkle with
powdered sugar while still warm.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
