2 T. dry yeast
1/2 cup warm water
1 cup ff cottage cheese
1 T pourable splenda
1/4 tsp. baking soda
1/2 tsp. salt
1 eggwhite
2 1/2 cups WW flour
Sprinkle yeast over warm water. Set aside. Warm cottage cheese. Add cottage cheese, sugar baking soda, salt, egg white and 1/2 cup flour to yeast mixture. Beat for 2 minutes. Gradually add remaining flour to form a soft dough. Knead for 10 minutes on
a floured surface. Cover; let raise until double, about 1 1/2 hours. Punch down. Divide into 12 equal parts and roll into balls. Place in 9" round non-stick baking pan. Cover, let raise until double, about 30 minutes.
Bake at 350 degrees for 20 minutes. Serve hot.
Note:Roll out, cut into four inch rounds, and use as hamburger buns, also.
1/2 cup warm water
1 cup ff cottage cheese
1 T pourable splenda
1/4 tsp. baking soda
1/2 tsp. salt
1 eggwhite
2 1/2 cups WW flour
Sprinkle yeast over warm water. Set aside. Warm cottage cheese. Add cottage cheese, sugar baking soda, salt, egg white and 1/2 cup flour to yeast mixture. Beat for 2 minutes. Gradually add remaining flour to form a soft dough. Knead for 10 minutes on
a floured surface. Cover; let raise until double, about 1 1/2 hours. Punch down. Divide into 12 equal parts and roll into balls. Place in 9" round non-stick baking pan. Cover, let raise until double, about 30 minutes.
Bake at 350 degrees for 20 minutes. Serve hot.
Note:Roll out, cut into four inch rounds, and use as hamburger buns, also.
