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In a small bowl, dissolve yeast in warm water to which 1/4 teaspoon sugar and ginger have been added. Set aside 5 minutes. Into a large bowl, sift together 2 cups flour, 1/4 cup sugar and salt. Add shortening; cut in until mixture resembles coarse cornmeal. Add cottage cheese, egg and yeast mixture; beat vigorously. Gradually add only as much of remaining flour as is needed to make a soft yet firm dough. Turn out onto a lightly floured pastry board or cloth. Cover with inverted bowl; let rest 5 minutes. Knead 3 minutes. Place in greased bowl; turn to grease surface. Cover dough lightly; let rise while filling is prepared. This dough does not need to double in bulk before it is made out. To make filling: In a small bowl, stir together melted butter, brown sugar, walnuts and vanilla. Grease two cookie sheets generously. Punch dough down and turn out onto lightly floured pastry board or cloth. Roll dough out to form a 14x20-inch rectangle and spread with filling. Roll up both long sides of the rectangle so the two sides meet at the center. With a sharp knife, cut the 20-inch long roll into 1/2-inch slices. Place slices cut side down on prepared cookie sheets. Cover lightly; let rise 1 to 1-1/2 hours. Preheat oven to 375 degrees F. Bake 12 to 15 minutes until rolls are lightly browned and test done. |