Best 7 Cottage Cheese Rolls Recipes

COTTAGE CHEESE YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.

COTTAGE CHEESE CINNAMON ROLLS

Steps:

• Preheat oven to 325¹F.
• Lightly spray the bottom and sides of a 13x9 baking pan.
• Place the cottage cheese in a blender or food processor and puree until smooth. Add the sugar, eggs, oil, and milk and puree till smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in . Repeat this process until the dough is smooth and not sticky. (You may not need all the flour.).
• Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches.
• To prepare the filling: Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible.
• Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done.
• Remove from oven, run an knife around the edges, and invert to a serving platter if desired.

COTTAGE CHEESE ROLLS

Steps:

• Blend together cottage cheese, margarine, flour & salt (I often use a potato masher for this). Form into a ball and chill dough overnight in a sealed container. (This is so the dough isn't so goopy and sticky & makes it easier to handle and roll out later).
• Divide into four parts. Take one part at a time and roll dough into a circle on a lightly floured surface (about 10-12 inches in diameter). Cut into 12 wedges and roll up each wedge (start with large end) to form croissant shape.
• Bake at 350F for approximately 20 minutes or until you notice nice golden brown spots forming (this is the cottage cheese). Alternatively, you can freeze them and bake them at another time. Personally, I find that I actually like them better when they've been frozen. For some reason, when you make them fresh, they turn out a little differently. You also don't really need to thaw them out before baking for more than a few minutes.
• Frost with icing. Now, the icing is actually the part that makes these so good! The rolls themselves are not sweet at all and really only transform into a dessert once the icing is added. The icing happens to also be one of those things that I don't have a recipe for and sort of just "wing it". It's maybe roughly a cup of icing sugar, maybe 4 tablespoons of milk, and several dashes of cinnamon. You can experiment with the amounts until you get something you're happy with.
• These are best served fresh and warm out of the oven and I like them with a nice cold glass of milk!

COTTAGE CHEESE ROLLS

Steps:

• In a bowl, combine the boiling water and potato flakes; mix well. Cool for 10 minutes. Meanwhile, in a bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and oil until blended. Stir cottage cheese into the potatoes; add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Beat remaining egg; brush over dough. Sprinkle with sesame seeds if desired. Bake at 350° for 16-18 minutes or until golden brown. Remove from pans to wire racks.

WHOLE WHEAT COTTAGE CHEESE DINNER ROLLS

Steps:

• 1. In a mixing bowl add 1/2 cup flour, yeast and 1/2 cup lukewarm water. Stir and let few minutes until the mixtures gets a spongy consistency and bubbles appear at the surface.
• 2. Add the cottage cheese, 4 tbsp melted butter and salt.
• 3. Slowly add the remaining 3 cups of flour.
• 4. Depending on how wet/dry is your cottage cheese you may have to add some more water until the dough comes clean from the sides of the bowl and is elastic.
• 5. Take the dough out of the mixing bowl and place it in a greased bowl. Leave to rest until double in volume.
• 6. When the dough is risen, divide it into 16 small balls.
• 7. Arrange them in a baking dish. (I like to use a cast iron pan when baking mine)
• 8. Leave to rise again for about 20 minutes.
• 9. Meanwhile heat the oven to 400 F.
• 10. Bake the dinner rolls for 20-25 minutes (if using a cast iron bake for 20 minutes) or until light brown and the smell of fresh baked bread takes over your kitchen.
• 11. As soon as you take them out of the oven, brush the dinner rolls with melted butter and enjoy!

COTTAGE CHEESE CARAWAY ROLLS

Steps:

• Cut yeast and butter into flour, salt and sugar just as if you were making a pastry crust.
• Blend in cottage cheese and eggs. (This is probably easier in a food processor or with a mixer). Gradually add the milk until the dough forms into a ball.
• When the dough has come together, take it out of the bowl and finish kneading by hand. Add the caraway seeds so they distribute through the dough as you knead. It will be slightly sticky, but that's okay.
• Put the dough into a lightly oiled or buttered bowl, cover with plastic or a damp towel and put in a warm place to rise.
• After the dough has doubled in size, punch down and form into balls: I got a dozen large rolls from this recipe.
• Put the rolls on baking sheets, cover with a damp towel and let rise until almost double in size.
• Bake in a 375 degree oven until brown. 15 - 20 minutes.Tapping one on the bottom with your finger should give you a slightly "hollow" sound.

COTTAGE CHEESE YEAST ROLLS

Steps:

• 1. Dissolve yeast in warm water and let set. Heat the cottage cheese until it reaches 115 degrees. Add the rest of the ingredients (only 2 cups of the flour), along with yeast and cottage cheese into your stand mixer. Beat until smooth and then add the rest of the flour until it forms a ball that is slightly sticky. Knead 6 to 8 minutes.
• 2. Form a ball and place in a greased bowl, turning once to grease the top, cover and let rise an hour or until double in size in a warm place.
• 3. Punch dough down and divide into 30 balls. Place about 2 inches apart on a greased baking sheet. cove and let rise about 30 minutes until double in size. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Let cool on rack. Makes 2 1/2 dozen.