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Caraway Dinner Rolls


2 tb Active dry yeast
1/2 c Warm water
2 tb Caraway seeds or dill weed
2 c Low-fat cottage cheese
1/4 c Sugar
1/2 ts Lite salt
1/2 ts Baking soda
3 Egg whites
2 2/3 c White flour
2 c Whole wheat flour


Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat cottage cheese just until lukewarm. Mix cottage cheese, sugar, lite salt, baking soda and egg whites into yeast mixture. Slowly add the flours, mixing until dough cleans bowl. Cover and let rise in a warm place until double, about one hour. Stir down the dough. Place in 24 lightly oiled muffin tins. Cover and let rise again until double, about 45 minutes. Preheat oven to 350. Bake about 25 minutes. Remove from muffin tins while warm. Makes 24 rolls.

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