Herb Rolls

I made these rolls tonight to go with the Brisket With Gingersnap Gravy recipe. (January 28, 2013)  I needed something to soak up the tangy gravy.  These rolls are very light in flavor.  Almost any  herb can be used, so I chose fresh sage.  This recipe calls for unbleached self-rising flour.  Since I did not have any,  I made up my own.  (see recipe for self-rising flour below roll recipe)

3  1/2 cups unbleached self-rising flour

1 teaspoon salt (I omitted this)

Freshly ground pepper, to taste

1 cup cottage cheese (I used 4% fat)

1 large egg

2 tablespoons chopped fresh herbs, such as chives, parsley, thyme or sage (must be fresh!)

About 1 cup of milk

Extra flour for dusting

Extra milk for brushing

• Heat oven to 350 bake.  Grease baking pan with Pam
• Sift together flour, salt and pepper in a large bowl
• Place cottage cheese, egg and herbs into a blender or food processor.  Process until smooth (if you have no blender or food processor, finely mince the herbs, then combine with cottage cheese and egg in a bowl and whisk until well blended and as smooth as possible.)
• Stir the cheese mixture into the flour using a metal spatula.  Add enough milk to just make a soft but not sticky dough
• Turn the dough onto a lightly floured surface and gently knead four times or until it is fairly smooth.  Divide the dough into either 8 large or 16 small rough balls.  
• Arrange on the baking sheet and brush with milk.
• Bake for about 25 minutes or they turn a light golden brown and sound hollow when tapped underneath.  Transfer to a cooking rack.  

Self-Rising Flour Recipe

1 cup flour

1/2 teaspoon salt

1  1/2 teaspoon baking powder

Mix.

-Queenie Cuisine