Cottage cheese is trending nowadays because of its high-protein content. Cottage cheese rolls are a great high-protein alternative to the regular dinner rolls and you can use it for sandwiches or serve it with soups and pasta.
It is easy to make cottage cheese rolls at home. The dough can be kneaded in a bread machine or in a stand mixer and then allowed to rise. It is then shaped into small rounds and after the final rise, baked in the oven until golden brown in color.
This cottage cheese buns recipe is made without eggs and turns out delicious in taste. It has a soft texture and has a tender crumb and chewy crust.
Ingredients
Making cottage cheese rolls at home requires very few ingredients. You will need warm water, bread flour, cottage cheese, oil, salt, sugar, and instant yeast.
You can use microwave to make the water lukewarm. Instead of bread flour, you can use all-purpose flour. I like to use the King Arthur bread flour but other brands will work well too.
I have used the full fat Daisy brand cottage cheese. There is already salt in the cottage cheese so only a little more is added to the recipe
Instructions
To make this protein rich cottage cheese bread recipe, first you will have to knead the dough. I have used the bread maker to knead the dough and let it go through the first rise. You can check out this detailed post for all the tips on how to make dough in bread machine.
Dough can also be kneaded in a stand mixer and proofed in an Instant Pot. It is best to weigh the flour for consistent results else you may end up adding more flour if you scoop it with a measuring cup.
As the cottage cheese has small pieces of cheese, initially while the dough is mixing, you might feel that there is less water. It is best to not add water for at least the first 10 minutes. As the dough will knead the cottage cheese pieces will break down and get absorbed in the dough and they add moisture.
Ingredients for cottage cheese rolls.
Make cottage cheese rolls dough in bread machine.
Once the dough is through its first rise, transfer it on a lightly floured surface and knead it for a few seconds. Divide the dough into 15 pieces about 55 grams each.
Make smooth dough balls by tucking all the edges to the bottom of the dough ball and you will have a smooth top surface. Place the dough balls in a baking tray about an inch apart so that they can rise well.
Transfer dough to a lightly floured surface.
Make 15 balls and place in a baking tray.
Cover it with a cling wrap loosely and allow it to go through the final rise. Once the dough rises to about twice in volume, remove the cling wrap and bake it in the oven at 350°F for about 20 minutes until they are slightly golden brown in color. They will not brown too much as there is less amount of sugar.
With the help of a basting brush, apply butter to the top of the buns so that they get a nice shine and remain soft.
Let it rise for about 1 hour.
Bake the rolls at 350°F.
Substitutions
- Flour - instead of bread flour, all-purpose flour can be used. The only difference will be that the bread made with all-purpose flour will rise slightly less but the difference is not significant.
- Yeast - instead of instant yeast, active dry yeast can be used. First activate the yeast by mixing lukewarm water, sugar, and active dry yeast for about 10 minutes until it becomes frothy. Add it to the other ingredients and knead into smooth and soft dough.
- Low-fat cheese - you can use low fat cottage cheese instead of regular full-fat one.
Serving suggestions
This delicious protein rich cottage cheese rolls can be served with meals like pasta dishes. It is a perfect accompaniment with delicious soups in the cold days.
Equipment
Cottage cheese rolls dough can be made in a bread machine or in the stand mixer. I have used the 2 lb. Hamilton Beach bread maker to make the dough.
Also a 9 inch by 13 inch pan is used to bake the rolls in a convection oven.
Storage
Cottage cheese rolls can be stored in an airtight container for 2-3 days. If you want to store it longer, it is best to freeze them. When you want to eat it, simply take as many rolls as you want and warm it up in the oven or in the air fryer.
Top tip
To ensure consistent results, weigh the flour using a digital food scale.
While kneading the cottage cheese dough, it may look dry, but once the cheese balls break down, it will mix well and become a soft dough ball.
I have used King Arthur bread flour, and other flour will work well. Sometimes you may have to add a little more flour or water if the dough is wet or dry during the kneading process.
Related
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Serving suggestions
These are my favorite dishes to make or serve with cottage cheese bread:
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📖 Recipe
Cottage cheese rolls
Equipment
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- ½ cup Water (lukewarm, microwave 20 seconds)
- 2 tablespoon Oil
- 1 cup Cottage cheese
Dry ingredients
- 1 tablespoon Organic cane sugar
- ½ teaspoon Salt
- 3 ½ cup Bread flour (420 grams or all-purpose flour)
- 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.½ cup Water, 2 tablespoon Oil, 1 tablespoon Organic cane sugar, ½ teaspoon Salt, 3 ½ cup Bread flour , 2 ¼ teaspoon Bread machine yeast, 1 cup Cottage cheese
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.½ cup Water, 2 tablespoon Oil, 1 tablespoon Organic cane sugar, ½ teaspoon Salt, 3 ½ cup Bread flour , 2 ¼ teaspoon Bread machine yeast, 1 cup Cottage cheese
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 15 equal parts of about 55 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has doubled in volume.
Bake in the oven
- Preheat the oven to 350°F.
- Remove the food wrap gently and then place the baking tray in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
- Apply some butter on top of the buns using a basting brush.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
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