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Cottage Dill Bread
- 1 (16 oz.) package Pillsbury® Hot Roll Mix
- 3 teaspoons dried dill weed
- 3/4 cup hot water, 120 to 130F
- 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
Directions:View on Pillsbury Baking
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