Tuesday, September 3, 2013

Dill-caraway rolls

Caraway seeds are a ubiquitous topping for rolls in Hungary. As children we used to pick them off and preferred the plain, salted version of baked snacks. However, a caraway seed managed to hide out here and there, and over time I at least became a fan of the flavor. These rolls are super-soft with a delicate yet pronounced dill, onion and caraway flavor.

1 cup cottage cheese
1 tbsp butter
3 tbsp minced onion
1 tbsp dry yeast
1/3 cup warm water
2.25 cup flour
1 tbsp sugar
1 tsp salt
1 egg
3 tsp caraway seeds
1 tbsp dried dill weed

Sautee the onions in the butter. Add the cottage cheese just until warmed through.

Dissolve sugar in water, sprinkle yeast on top. Allow to bloom. Equilibrate egg to room temperature. 

In a large bowl combine flour and salt. Add dissolved yeas, warm cottage cheese, dill, beaten egg and caraway seeds. Stir well, until the dough comes together. Knead dough on a well-floured surface for 5 minutes. It will still be a little sticky at the end.

Allow to double in size in a covered, lightly-oiled bowl. Preheat oven to 350F.

Form eight rolls from the sough and allow to double again on a parchment-lined baking sheet.

Bake until lightly brown. Freeze or serve slightly warm.

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