Cottage Cheese Dill Rolls

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