I had one cup of cottage cheese to use up and thought that I should play around with that little dinner bun recipe and see what might come from that. I love the combination of cheese and garlic and decided to make those little buns a bit more festive, yet still very easy to make. A definite plus for those busy days.
Cheese and Garlic dinner buns
350 degree oven for baking
1/4 c warm water
1/4 c sugar
1 pkg (scant T) yeast
1 c warmed cottage cheese
1 t garlic salt
1/4 t baking soda
1 c shredded cheese, I had a cheese blend on hand, but use what you have
1/2 c parsley leaves (about 12 stems) washed, plucked and rolled in a towel to dry
2 1/4 c flour, you may use up to an additional 1/4 c if needed - for a total of 2 1/2 cups
additional cheese for tops, if desired
In a large mixer bowl, combine water, yeast and sugar, let set until yeast is active and foamy. Add remaining ingredients, beat well (a stand mixer is best for this recipe, it is a sticky dough that will climb the beaters on a hand held mixer) 2-3 minutes. Scrape beaters, and sides of bowl, sending dough to bottom of bowl. Cover with a towel and let rise 1 hour.
Stir down dough, divide into 12 prepared muffin cups. Cover and let rise 30 minutes, or until doubled. Sprinkle with the additional cheese.
If ready to bake preheat oven and bake 22-28 minutes or until done and golden brown. If desire, oil tops (if not using the cheese), cover loosely with wax paper and then a towel and place in refrigerator. Remove from refrigerator while preheating oven, when ready to bake.
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