Cottage cheese and dill combine to make unconventional rolls for any foodservice operation.
1,269 g. warm water
482 g. small-curd cottage cheese
409 g. eggs
217 g. European-style butter, soft
25 g. malt syrup
3,186 g. bread flour
25 g. instant dry yeast
110 g. sugar
72 g. salt
25 g. prepared horseradish
72 g. fresh dill, chopped
Egg wash, as needed
Kosher salt, as needed
1. Whisk water, cottage cheese, eggs, butter and malt syrup together until blended. Add flour, yeast, sugar and salt. Knead in mixer fitted with dough hook for 4 mins. on low speed, then 4 mins. on medium speed.
2. Add horseradish and dill and mix on low speed for about one minute, or until well incorporated. The final dough temperature should be 82°F and have full gluten development.
3. Ferment overnight in refrigerator. Scale dinner rolls at 56 grams each and sandwich rolls at 126 grams each and shape onto perforated pans on a sheet pan. Spray with egg wash and garnish with salt.
4. Final proof until double in size in warm proof box. Spray with egg wash a second time before placing into 325°F. oven for about 10 to 12 mins. for dinner rolls, or 12 to 15 mins. for sandwich rolls. Cool.
Recipe by Restaurant Associates