Prep Time 40m
Cook Time 40m
Ready Time 120m
Yield 1 loaf


Ingredients
  • 1 (16 oz.) package Pillsbury™ Hot Roll Mix
  • 3 teaspoons dried dill weed
  • 3/4 cup hot water, 120° to 130°F
  • 1/2 cup lowfat small curd cottage cheese
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 large egg whites
  • Pillsbury BEST™ All Purpose Flour, as needed for handling dough
  • Crisco® Original No-Stick Cooking Spray
  • 2 tablespoons butter, melted
Preparation Directions
  • Step 1Combine flour and yeast packets from roll mix with dill weed in large bowl. Stir in hot water, cottage cheese, oil and egg whites until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Heat oven to 350°F.
  • Step 2Coat 8-inch round cake pan with no-stick cooking spray. Press dough into bottom of prepared pan. Cover with plastic wrap and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.
  • Step 3Uncover dough. Bake 35 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Remove from pan; brush with butter. Cool on wire rack.
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