Adapted from Abigail Johnson Dodge
~from Savoring Time in the Kitchen
Note: This recipe has been adapted for the bread machine. Please see link to Abigail Johnson Dodge's original recipe above if you wish to make them by hand or stand mixer and to see her do-ahead notes.
Yield : Makes 16 rolls
1 cup (8 fl ounces/233 ml) whole milk cottage cheese and 1 tablespoon milk, whirred in a blender until smooth and creamy; or 1 cup Buttermilk
6 tablespoons (3 ounces/85 grams) unsalted butter, cut into 6 pieces, plus 2 tablespoons (1 ounce/28 grams), melted, for glazing (optional)
3 2/3 cups (16 ½ ounces/468 grams) bread flour or all purpose flour
2 ¼ teaspoons (1 packet) instant yeast (Fleischmann’s Rapid Rise, Red Star’s Quick Rise, or SAF Instant)
1/3 cup (2 ½ ounces/71 grams) granulated sugar
1 teaspoon table salt
3 egg yolks from large eggs
1/4 cup Chopped Chives
1/4 cup Chopped Parsley
Other flavor options: Poppy Seed: 1 tablespoon plus one teaspoon poppy seeds; Black Pepper and Cheese: 2 cups (5 ounces/142 grams) loosely packed finely shredded extra-sharp Cheddar cheese and 2 teaspoons coarsely ground black pepper
In a small saucepan or in microwave, combine the creamed cottage cheese or buttermilk and the 6 tablespoons butter. Warm over medium heat until the butter melts, stirring, and the liquid registers about 115 degrees (52°C) on an instant-read thermometer. Add the packet of instant yeast and allow to stand for five minutes.
Mix the egg yolks with a fork and add to the above mixture and blend.
Combine the flour, sugar, salt and herbs.
Add the wet and dry ingredients to your bread machine depending on the manufacturer's instructions. (Mine calls for putting the wet ingredients in first and then adding the dry ingredients on top.)
Set the machine for dough cycle only. It will knead the dough and perform the first rise in the machine.
Lightly grease a 9-by-13-inch (22.75-by-33cm) baking dish (I used a Pyrex dish).
When the bread machine dough cycle is completed (about 1-1/2 hours), turn the dough out onto a clean work surface and press down gently to deflate. If the dough is too sticky add a little flour to the work surface. Using a bench scraper or a chef’s knife, divide the dough into 16 equal pieces, 2 - 2-1/2 oz (57 to 71 grams) each. (To be sure of uniform rolls, use a scale to weigh the portions.)
Work with one piece of dough at a time, and keep the others covered with plastic wrap or a damp towel. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the prepared baking dish, cover loosely with plastic, and repeat with the remaining dough. The dough balls can be arranged in rows or placed randomly; just be sure they’re evenly spaced.
Cover the baking dish with plastic wrap and let the balls rise in a warm spot until they’re about 1 ½ times their original size and have risen about three-fourths of the way up the sides of the baking dish (they won’t yet fill the dish), 40 to 60 minutes.
Preheat the oven to 375 degrees (190 C) about 10-15 minutes before the above rising time is done and position an oven rack to the middle position.
Bake until the rolls are puffed and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter, if using. Serve warm or bake earlier in the day and gently reheat in a low oven.