Caraway Puffs (Rolls)

Caraway seeds are the thumbnail-shaped seeds you find in some breads, and have an aromatic flavor. They are most commonly used in rye bread to add that distinctive flavor to a nice loaf (and paired with pastrami, oh yum). Caraway is considered a savory seasoning in cooking, and can be used with pork dishes, added to potatoes, various breads, salads and more. It’s even used in some liquors similar to anise. These rolls sound actually pretty easy, although time consuming. You should allow 2 hours 45 minutes including rising time.

Caraway Puffs (rolls)

2 pkg active dry yeast

1/2 cup warm water (105 to 115)

2 Tbsp caraway seed

2 cup creamed cottage cheese

1/4 cup sugar

2 tsp salt

1/2 tsp soda

2 eggs, slightly beaten

4 2/3 cup flour

Butter or margarine (melted)

In mixing bowl, dissolve yeast in warm water. Add caraway seed. Heat cheese until lukewarm. Mix cheese, sugar, salt, soda & eggs in yeast mixture. Add flour gradually, mixing until dough cleans the bowl.

Let rise in a warm place (85º) 1 hour or until doubled. Stir dough down, divide among 24 large well greased muffing cups. Cover & let rise again until double, about 45 minutes. Heat oven to 350º. Bake 25 min or until puffs are golden brown, sound hollow when tapped. Remove from cups, brush with butter.

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