Best Sweet Rolls

*metric measures included! These rolls remind me of a Danish. Made with tangy cottage cheese, slightly flaky bread, and filled with a brown sugar pecan mixture. A real delight with a crispy crust. This recipe is bread machine approved using the dough setting.

Ingredients

• 1 cup cottage cheese 225g

• 1/4 cup water, warm

• 1 egg, large

• 1/4 cup sugar 28g

• 1 tsp salt 6g

• 1 tsp vanilla extract 4g

• 2 1/2 cups all-purpose flour or bread 300g

• 2 1/4 tsp instant or active dry yeast 7g

• 1/2 cup butter, chopped in 1/2" pcs 113g

Filling:

• 3/4 cup firmly packed brown sugar 160g

• 3 tbsp butter, melted 42g

• 1/4 tsp salt

• 1/2 tsp almond extract

• 1/2 tsp vanilla extract

• 2/3 cup well chopped nuts; I used pecans 100g

Instructions

1. Place dough ingredients in the order suggested by your manufacturer. Place butter on the dry flour. Use the dough setting.

Be sure and check your dough ball. It should be smooth and slightly tacky. You may need to add slightly more flour, or a teaspoon of water.Let bulk dough rise.

2. After the dough has risen in a warm place and doubled in bulk (poke test see below) roll into a square 14"/35cm on lightly floured board.

3. Evenly spread the brown sugar nut mixture, leaving a small edge clean of the mixture on two parallel sides. Roll up the dough making sure the dough is fully closed. Slice or tie off using on flavored floss half inch pieces.

4. Place on a lightly greased baking sheet, approximately 3"/7cm apart cover and let rise until light and increased in size, approximately 45-65 minutes. Remember, your kitchen may take longer or shorter. Do the poke test. (See notes below.)

5. Bake in a 400F/200C approximately 10-14 minutes. Be sure and check before the 10 minute mark.

Susie's Tips and Tricks

Gently press your finger about ½ in. (1 cm) into the dough. If the dough is ready to bake, it will spring back slowly but retain a small indentation where you poked it. If no indentation forms, the dough is not ready; leave it to proof a little longer.

You can use instant or active dry yeast. Neither must be proofed before using. They are both now able to be used dry.

I used 2% milk fat cottage cheese.

Use the nut of your choose. Just be sure and chop in rather small bits. (See photo above. )