Cottage cheese, caraway, and orange juice? Do these ingredients really go together? Why not! This is definitely an older recipe: I found it reprinted in The Saturday Citizen, July 29, 1976 (thank you Google News!). My guess is that the recipe column of interest was probably syndicated somewhere closer to home. The printing style on my copy is slightly different, and I doubt that any of my family members were collecting recipes from Canadian publications. Still, I can at least pin down the dish to a specific era.
Nearly 38 years later, this recipe has not lost its charm. I found it very easy to prepare, and pleasant to eat – surprising for a “low-calorie” food! In texture, the rolls are remarkably springy and light. The flavor of the caraway comes through clearly against a background of citrus, and the cottage cheese lends a tender texture without adding too much fat. Serve these rolls with light poultry dishes, soups, salads, and fresh flowers.
- 1/4 cup warm orange juice
- 1 envelope active dry yeast
- 1 cup creamed cottage cheese, at room temperature
- 2 teaspoons caraway seeds
- 1 tablespoon white sugar
- 1 tablespoon grated orange rind
- 1 tablespoon grated onion
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, slightly beaten
- 2 1/3 cups sifted all-purpose flour
In a large bowl, mix together the orange juice and the yeast.
Mix in the cottage cheese.
Add the caraway seeds, sugar, orange rind, onion, salt, baking soda, and egg, and mix well.
Beat in the flour gradually, until completely blended.
Cover the dough with a towel and allow to rise in a warm place until double, about 1 hour.
Stir down the dough, and divide it evenly among 12 greased muffin cups.
Cover the dough again, and allow to rise in a warm place until double, about 45 minutes.
Bake at 350 degrees Fahrenheit for 25 minutes, or until the rolls are golden brown.
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