COTTAGE CHEESE ROLLS
Kesobullar
8 oz cottage cheese
2 teaspoons salt
1 tablespoon sugar
1 to 1½ tablespoons crushed aniseed
approx 5 cups coarse bread flour
egg for brushing
Crumble the yeast in a mixing bowl. Heat the water to 37°, body heat. Stir the yeast with some of the water until dissolved, then add remaining water. Add cottage cheese, salt, sugar and fennel and then the flour, little by little. Work to a smooth and pliable dough and leave to prove under a cloth for 30 to 40 minutes.
Kesobullar
Isn’t it lovely to sink your teeth into freshly
baked, really rich bread rolls? These are flavoured with fennel and the
cottage cheese does its job for the texture.
20 rolls
1 ¾ oz fresh yeast
2 cups water8 oz cottage cheese
2 teaspoons salt
1 tablespoon sugar
1 to 1½ tablespoons crushed aniseed
approx 5 cups coarse bread flour
egg for brushing
Crumble the yeast in a mixing bowl. Heat the water to 37°, body heat. Stir the yeast with some of the water until dissolved, then add remaining water. Add cottage cheese, salt, sugar and fennel and then the flour, little by little. Work to a smooth and pliable dough and leave to prove under a cloth for 30 to 40 minutes.
Turn the dough up onto a floured surface and knead
again until pliable. Divide in two and then cut each part in 10. Shape to round
or oblong buns, put them on greased baking plates (or use baking paper), cover
and leave to rise for 30 minutes. Brush with beaten egg and bake in the middle
of the oven at 440F for about 10 minutes.
Transfer to a rack, cover and leave to cool.
Enjoy!
Bella
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