Rosemary Cheese Rolls

As usual, I'll post the original recipe and make notes where I changed it.  I doubled the recipe, and it made 32 small rolls. I'd say one recipe really only makes 8 servings.

source

Prep Time 2 Hours Cook Time 40 Minutes

Servings 16

Difficulty Easy

Ingredients

• FOR THE BATTER:
• 2-¼ teaspoons Active Dry Yeast (1 Packet)
• 1-¼ cup Sifted All-purpose Flour, Divided
• ¼ teaspoons Baking Soda
• 2 Tablespoons Granulated Sugar
• ½ teaspoons Kosher Salt
• 2 Tablespoons Freshly Grated Onion - I used onion powder - I was too lazy to check if we had onions or to cut one up
• 1 Tablespoon Dried Dill Weed (OR Crushed/dried Rosemary, OR Dried Thyme) I used about 3T rosemary for 2 recipes
• ¼ cups Very Warm (120 Degrees F) Water
• 2 Tablespoons Unsalted Butter, Softened
• 1 cup Cottage Cheese, At Room Temperature - we only had ricotta, so I used half that and half sharp cheddar
• 1 whole Egg, Lightly Beaten
• 1 cup 100% White Whole Wheat (like King Arthur)
• _____
• FOR THE TOPPING:
• 1 Tablespoon Unsalted Butter, melted
• 1 pinch Kosher Salt (a Hefty Pinch!)

Preparation Instructions

1. In a large mixing bowl, mix together yeast, 1/4 cup all-purpose flour, baking soda, sugar, salt, grated onion, and dill weed. Combine warm water and butter, then add to yeast mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.

2. Add lukewarm cottage cheese, beaten egg and 1/2 cup of the all-purpose flour. Beat at high speed for 2 minutes. Beat in remaining all-purpose flour (1/2 cup) and the white whole wheat flour until well incorporated. Batter will be stiff.

3. Cover with plastic wrap and a clean kitchen towel. Let rise until doubled in bulk, about 1-1 1/2 hours.

4. Stir down batter and transfer to a well-greased 2-quart round casserole dish. Since it seemed like so little dough, I made rolls instead of a loaf. It would also form into a loaf without a casserole dish. Cover with plastic wrap that has been sprayed with cooking spray. Let rise until doubled in bulk, about 1 hour.

5. Brush melted butter on the batter, and sprinkle with a generous pinch of kosher salt.

6. Bake in a preheated 350-degree oven for 35 to 40 minutes.

7. Remove from oven to a wire rack. Cool bread completely in the casserole dish before removing to slice.