Title: Dilled Walnut And Cottage Cheese Cloverleaf Rolls
Categories: May 1990
Yield: 1 servings

A 1/4-ounce package; (2 1/2
-teaspoons)
; active dry yeast
2 1/2 1/4 cups all-purpose flour;
-up to 3
1 c Creamed cottage cheese
1 lg Egg; beaten lightly
2 tb Finely chopped fresh dill
1 tb Dill seeds
1/4 c Finely chopped walnuts
1 tb Freshly grated lemon zest
1 1/2 ts Salt
2 tb Unsalted butter; melted and
-cooled ,
; about

In a large bowl proof the yeast in 1/2 cup lukewarm water for 5 minutes, or
until it is foamy. Add 1 cup of the flour, the cottage cheese, the egg, the
dill, the dill seeds, the walnuts, the zest, and the salt and beat the
mixture with a wooden spoon until it is combined well. Stir in 1 1/2 cups
of the remaining flour, 1/2 cup at a time, and beat the mixture with the
spoon until it is combined well. Turn the dough out onto a floured surface
and knead it for 8 to 10 minutes, incorporating enough of the remaining 3/4
cup flour, if necessary, to form a soft, slightly sticky dough. Transfer
the dough to an oiled bowl, turning it to coat it with the oil, and let it
rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until
it is double in bulk.

Stir down the dough, halve it, and on a lightly floured surface roll each
half into a rope about 1 inch in diameter. Cut each rope into 24 pieces
with a sharp knife and form the pieces into balls. Put 3 balls of dough
into each of 16 buttered 1/3-cup muffin tins, brush them with the melted
butter, and let the rolls rise, uncovered, in a warm place for 45 minutes
to 1 hour, or until they are almost double in bulk. Bake the rolls in the
middle of a preheated 400F. oven for 18 to 20 minutes, or until they are
golden. The rolls may be made 1 week in advance and kept wrapped tightly
and frozen. Reheat the rolls, wrapped in foil, in a preheated 400F. oven
for 25 to 30 minutes, or until they are heated through.

Makes 16 rolls.

Gourmet May 1990

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