Today, I have a beautiful roast beef going in the slow cooker. I was thinking that it would be so good on homemade buns, which made me think of the recipe I am sharing today. I haven't made these in quite some time, but a couple of years ago I became a bit obsessed with them. They are SO DARN GOOD. Anyway, my searching for the recipe made me realize 2 things: 1.) I didn't even HAVE them on Recipe Addict (I shared them on my first blog, which I no longer use), and 2.) I don't have cottage cheese so I can't make them. Boo-hoo.
Herbed Sandwich Buns
1/4 c. water (70-80*)
1/4 c. warm milk (70-80*)
2/3 c. small-curd cottage cheese
1/4 c. grated Parmesan cheese
3 Tbsp. sugar
1 1/2 tsp. salt
3 c. bread flour
2 1/4 tsp. active dry yeast
1 tsp. Italian seasoning
1/2 tsp. dried minced garlic
1/4 tsp. dried basil
1/4 c. finely chopped onion
4 1/2 tsp. butter
In bread machine pan, place the first 12 ingredients in order suggested by the manufacturer. In a small skillet, saute onions in butter until tender; add to bread machine pan. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp. water or flour if needed).
When cycle is complete, turn dough onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place 2 in. apart on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375* for10-12 minutes or until golden brown.
Yields: 10 buns
Tip: Since I cannot usually find a warm enough place for my dough to rise, I usually preheat my oven to about 170*. Once it reaches that temp., I turn it off and place my dough in the oven to rise. It works great!
Source: I got this recipe out of my 2004 Quick Cooking Annual
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