Herbed Sandwich Buns

As I said yesterday, this week I am attempting to clean out my pantry and freezer a bit by not doing any real shopping this week.  I have been scrounging through what I have, creating meals.  I haven't had to get very creative, which tells me I could probably do this for another week.  I don't think I will do that, but I do think I will start to use my pantry/freezer to cook on the fly, creative meals more often.

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*)

1 egg

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

One Year Ago:  Sweet & Sour Chicken