Cottage Cheese Dinner Rolls

Adding dairy to bread dough is one trick bakers use to make breads light and tender. In this case that dairy ingredient is cottage cheese, and based on yesterday's results, I'd say the trick works! These cottage cheese dinner rolls rose high, were pillowy soft and had an interesting flavor.

Baking Soda in Yeast Breads

Even though they are yeast rolls, the recipe calls for baking soda. This helps the rolls brown a bit, since some dairy-added breads don't brown quite as fast. The dough is squishy and the dough balls are not perfect spheres, but when they hit the oven they will rise beautifully and smooth out. So if your dough balls seem small (and maybe a little raggedy) when you divide them into pieces, don't worry because they should puff up nicely when baked.

Cottage Cheese Dinner Rolls Notes

This is a relatively small batch version made with fast rising yeast. It also calls for a stand mixer with dough hook attachment. If you prefer, you can knead it by hand. I generally use bread flour for a tighter crumb, but all-purpose flour will work too. You may need to use slightly more. And lastly, my bake time was a few minutes longer, though that's probably because I made my rolls slightly bigger.

• Fluffy Dinner Rolls
• Cottage Cheese Cookies
• Butter Crunch Lemon Cottage Cheese Bars
• Glazed Cinnamon Rolls
• Cottage Cheese Bread

Recipe

Cottage Cheese Dinner Rolls

Anna

Cottage cheese makes these dinner rolls light and fluffy.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Bread

Cuisine American

Servings 15

Ingredients

 

• 2 ¼ cups bread flour (280 to 300 grams)
• 1 teaspoon teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1 ½ teaspoons fast rising yeast
• 1 cup cottage cheese
• 1 large egg, room temperature
• ¼ cup very warm water
• 1 tablespoon olive oil

Instructions

 

• Put 1 ¼ cups of the flour, salt, baking soda, sugar and yeast in the bowl of a stand mixer.
• In a microwave-safe bowl or glass measure, heat the cottage cheese for about 45 seconds or until very hot. Add the hot cottage cheese, egg and water to the dry mixture and stir to make a soft, wet, dough. Add remaining flour about ¼ cup at a time until dough is slightly firm. Attach the dough hook to the mixer and knead for about 5 minutes or until dough is elastic. It will still cling to the side of the bowl, but it should snap off easily when loosened with a scraper.
• Put a tablespoon of olive oil or vegetable in a mixing bowl and swirl it around to coat the sides. Add the dough and turn the dough so that it’s coated with oil. Cover and let rise until doubled in size – about 40 minutes. A good spot for doing this is a closed microwave.
• Punch dough down and divide into 15 pieces. Shape each piece into a roll and place 2 inches apart on a greased baking sheet. Cover (I use an overturned roasting pan) and let rise until doubled, about 20 minutes.
• Meanwhile, preheat oven to 375F. When dough has risen, bake for 20 to 25 minutes or until golden.

Keyword cottage cheese, Rolls

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