Michelle's Cottage Cheese Rolls

When I first picked this recipe, I did it because I was intrigued with the cottage cheese in the dough. I was thinking you would really be able to taste and "feel" the cottage cheese inside. Man, was I wrong! The cottage cheese does nothing but make these rolls moist and incredible.

I also thought that these rolls would need some type of icing to be sweet enough. But I was wrong on that as well. The filling is just enough to give these rolls the perfect amount of sweetness.

These were quick to make and very simple. If you're intimidated by yeast, try these. They are a great recipe for someone who is just trying to incorporate yeast into their baking.

I give you the first pick for my giveaway....

Michelle's Cottage Cheese Rolls

1/4 cup warm water
4 1/2 teaspoons active dry yeast (not rapid rise)
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cottage cheese
1/2 stick butter, cut into pieces
1 egg

Filling:
2/3 cup finely chopped pecans
2/3 cup brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla

In small bowl, combine yeast and water. Set aside to proof (will start to bubble).

Combine flour, sugar and salt in large bowl. Add cottage cheese and butter and cut in with a pastry cutter, knives or fork until dough is in large chunks.

Beat egg into yeast mixture, then stir into flour mixture until all the flour is absorbed into the dough. The dough will be sticky. Turn out onto a well floured surface and turn it over a few times to cover it with flour so that it is easier to handle. Then pat or roll out into a 12 by 12 inch square.

Mix filling ingredients together and spread over dough. Roll up into log and cut into 18 slices. Place nine rolls in to a greased 8-inch round baking pan, repeat with another 8-inch pan. Let rise until doubled(about 45 minutes to an hour).

Bake at 375F for about 20 minutes or until lightly browned.

Enjoy with hot cocoa. ;)