23 August 2014

DILL & ONION DINNER ROLLS

Ingredients:
350 grams all purpose flour
150 grams cottage cheese
1 egg
60 ml olive oil
2 teaspoons instant dried yeast
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon salt
150 ml warm water
2 tablespoons olive oil, for brushing


Sift the flour twice, take out about 50 grams and set it in another bowl. To the rest of the flour, add the yeast, onion powder, dried dill and salt and whisk well. In another bowl, cream together the cottage cheese, egg and olive oil. Beat it on high for a minute or two, to make it creamy. Make sure the cheese is at room temperature, not cold from the fridge. Add in the flour mixture and warm water and mix with a wooden spoon until the dough starts to come together. Proceed to knead the dough with your hands for at least 5 minutes, adding the reserved flour as you knead, until the dough becomes smooth and elastic.
Oil a large bowl, put the dough in and oil it, cover with a kitchen towel and let it sit in a warm place until doubled in size (about two hours). Knead the risen dough and again cover it with a towel, and let it rise for another 30 minutes, then knead it again and divide it into 6-8 equal pieces. Shape each piece into a sphere and arrange them in a well buttered baking dish (20 cm/8 inches in diameter). Cover them and let them rise for another 30 minutes, while the oven is preheating. Just before baking, brush them with olive oil and bake them in a preheated oven, at 200˚C (395˚F) for about 25-30 minutes, until golden brown.

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