S. M. writes: My kids won’t touch cottage cheese. They even eat their macaroni plain. (How boring!) I want more calcium in their diets. Can you suggest a recipe that contains low-fat, undetectable cottage cheese? P.S. My kids like bread, if that helps.
I served these rolls after the fast on the 17th of Tammuz, and they were gobbled up. The cheese is well camouflaged. Actually, you can’t even tell it’s there! It just adds a lot of moisture and texture. These rolls are light, very tasty, and really good for you. Serve them to your family, and feel like the best mother. You probably are anyway!
- egg - 1
- low-fat cottage cheese - 1 cup
- oil - 2 tbsp
- unsweetened applesauce - 2 tbsp
- honey or light brown sugar - 2 tsp
- salt - 1 tsp
- dry yeast - 1 pkg or 2 1/4 tsp
- warm water - 1/2 cup
- wheat germ - 1/4 cup
- dough enhancer - 1/2 tbsp (meshaper ma'afah tivi), optional
- whole wheat flour - 3 cups
- chives - 3 tbsp chopped fresh (or 2- 2 1/2 tbsp dried chives)
- egg - 1, beaten
- onion - 1 small, finely chopped
In a mixing bowl, combine the egg, cottage cheese, oil, applesauce, honey or brown sugar, and salt. Dissolve the yeast in warm water, then add to the first mixture. Add the wheat germ (and dough enhancer) and half the flour. Mix until smooth. Add the chives and enough of the remaining flour to form a soft dough. Knead about ten minutes, until smooth and elastic.
Place the dough in a greased bowl, turning the dough once to grease the top. Cover the dough and let it rise in a warm place for about an hour, until it doubles. Alternatively, cover the bowl well with a bag, and let the dough rise in the fridge for two hours or more. Let the dough come to room temperature before proceeding.
Preheat the oven to 350F (180C). Punch the dough down. Cut off pieces of dough and form rolls, or see the suggestion below. Place the rolls on a lined baking sheet. Cover them, and let them rise, about 45 minutes, until they’ve doubled. Brush the tops with egg, and sprinkle them with onion. Gently press the onion into each roll. Bake for 20–25 minutes, or until the rolls are golden brown.
Variation: Substitute ground flaxseed (pishtan tachun) for the wheat germ, or add 1/4 cup of it in place of 1/4 cup of flour. You’ll be an even better mother then!
Tip: It pays to double this recipe, because you can never have too many of these rolls. They freeze well too!
Suggestion: If you’re a real yekkeh and like all your rolls the same size, cut the dough with a three-inch (7.5-cm) round cutter.
Note: Dried chives add a very subtle flavor. Fresh chives are more prominent.