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2 tb Active dry yeast 1/2 ts Lite salt
1/2 c Warm water 1/2 ts Baking soda
2 tb Caraway seeds or dill weed 3 ea Egg whites
2 c Low-fat cottage cheese 2 2/3 c White flour
1/4 c Sugar 2 c Whole wheat flour
24 servings
Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat cottage
cheese just until luke warm. Mix cottage cheese, sugar, lite salt,baking
soda and egg whites into yeast mixture. Slowly add the flours, mixing
until dough cleans bowl. Cover and let rise in a warm place until double,
about one hour. Stir down the dough. Place in 24 lightly oiled muffin
tins. Cover and let rise again until double, about 45 minutes. Preheat
oven to 350. Bake about 25 minutes. Remove from muffin tins while warm.
Makes 24 rolls.
~-----------------------------------------------------------------------
1 roll
calories 108,protein 5.9 gm,carb. 19.6 gm,total fat 0.7 gm,CSI Units
0.3,dietary fiber 1.7 gm,sodium 111 mg,potassium 106 mg,calcium 106
mg,iron 20 mg
1/2 c Warm water 1/2 ts Baking soda
2 tb Caraway seeds or dill weed 3 ea Egg whites
2 c Low-fat cottage cheese 2 2/3 c White flour
1/4 c Sugar 2 c Whole wheat flour
24 servings
Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat cottage
cheese just until luke warm. Mix cottage cheese, sugar, lite salt,baking
soda and egg whites into yeast mixture. Slowly add the flours, mixing
until dough cleans bowl. Cover and let rise in a warm place until double,
about one hour. Stir down the dough. Place in 24 lightly oiled muffin
tins. Cover and let rise again until double, about 45 minutes. Preheat
oven to 350. Bake about 25 minutes. Remove from muffin tins while warm.
Makes 24 rolls.
~-----------------------------------------------------------------------
1 roll
calories 108,protein 5.9 gm,carb. 19.6 gm,total fat 0.7 gm,CSI Units
0.3,dietary fiber 1.7 gm,sodium 111 mg,potassium 106 mg,calcium 106
mg,iron 20 mg
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