Let Me Tell You About These Fluffy Cottage Cheese Rolls
So, I first stumbled into this recipe on a rainy Sunday when I had a cottage cheese tub begging for attention in the fridge and, honestly, not much else. It's funny—I'd always thought cottage cheese was just for salads or maybe for that one weird Jell-O dessert my aunt brings to every picnic (you know, the one that glows suspiciously under the lights?). But turns out, when you whip it into bread dough, something magical happens. The first time, I wasn't expecting much, but oh man—these rolls came out so fluffy, almost cloud-like, and that slow, savory tang? Chef's kiss. My kid even asked for seconds before I'd sat down. Maybe the highest praise one can get.
Why You’ll Want to Make These (Even on a Monday)
I bake these when I want something cozy but don't want to fuss with a million steps. My family goes a bit daft for them—especially because they taste like a cross between a dinner roll and the cheesiest, most comforting bread you could imagine. (My partner once called them "protein pillows" and, honestly, I can't un-hear it.) If you’ve ever made bread and gotten frustrated with it coming out dense as a brick, this one’s forgiving. Like, really forgiving. I've over-proofed, under-mixed, even swapped out half the ingredients once when I was out of stuff, and they still turned out alright. Well, most times.
Ingredients (With a Few Swaps I’ve Tried)
- 1 cup cottage cheese (full-fat is best, but I sometimes use low-fat if that's what’s hiding in the fridge)
- 2 cups all-purpose flour (I've swapped in half whole-wheat, but the rolls come out a little more earthy—good, but different)
- 2 teaspoons instant yeast (or active dry, just proof it first; my grandmother swore by Red Star, but any brand does the trick)
- 2 tablespoons sugar (I’ve used honey in a pinch, just mix it in with the warm milk)
- ½ teaspoon salt (I always just eyeball this, but it's somewhere around a "generous pinch")
- 2 eggs (room temp is ideal, but, eh, sometimes I forget and they’re straight from the fridge—doesn’t seem to matter much)
- 2 tablespoons melted butter (olive oil works too, but the flavor's slightly different)
- ⅓ cup warm milk (I use oat milk sometimes for my lactose-intolerant cousin—nobody noticed)
Let’s Make Fluffy Cottage Cheese Rolls
- First, grab a big mixing bowl. Dump in the cottage cheese and break it up a bit with a fork (don’t worry about lumps; they disappear).
- Stir in the eggs, melted butter, warm milk, and sugar. I usually get distracted here and add the salt too, but you can save that for later if you’re fancy.
- In another bowl (or honestly, just on top of the wet stuff), mix the flour and yeast. If you’re using active dry yeast, let it chill in a bit of the warm milk first for about 5 mins—otherwise, just toss it in.
- Mix everything together. I start with a wooden spoon, then get frustrated and switch to my hands. When the dough comes together but is still a bit sticky, you’re golden. Don’t panic if it’s messier than you expected; bread dough is supposed to be a little wild at this stage.
- Cover the bowl with a tea towel (or, I won’t judge, a clean T-shirt). Let it rise in a warm spot for about 1 hour, until puffy but not necessarily doubled. Sometimes mine barely rises and still bakes up fluffy. Go figure.
- Punch the dough down (so satisfying) and divide into 8 or 10 rolls. I usually just eyeball it, but you could weigh them if you’re feeling precise.
- Place rolls in a greased baking dish or on a parchment-lined tray. Cover and let rise again for about 30-40 minutes, or until they look like they’ve had a good nap.
- Heat your oven to 375°F (190°C). Bake for 18-22 minutes, or until the tops are golden brown. This is where I always sneak a bite of the “ugliest” roll—quality control, you know?
- Let them cool a bit before digging in. Or don’t. I won’t tell.
What I’ve Learned (Often the Hard Way)
- If the dough’s too sticky, just add a bit more flour as you knead, but don’t go overboard or you’ll lose that fluffiness.
- Actually, I find it works better if you slightly underbake them—then let them cool in the pan for 10 mins—and they finish cooking from the residual heat (learnt that the hard way when I got distracted by the dog and left them in too long).
- That weird cottage cheese smell while mixing? It bakes off. Promise.
My Experiments (And a Fail or Two)
- I tried swapping in ricotta once. It works, but it’s just not as fluffy. Maybe it’s the curds?
- Whole wheat flour gives a more “hearty” vibe. My teenager called them “health rolls” and only ate half. Not a glowing review.
- Chopped herbs like chives or dill—really good, especially with soup.
- Once I put sun-dried tomatoes in. Too wet. Did not recommend. Live and learn.
Do You Really Need Fancy Tools?
I use a stand mixer sometimes when I don’t feel like elbow grease, but a big bowl and a wooden spoon work just fine. No dough hook? Clean hands work a charm. And if you don’t have a proper proofing spot, I just leave my bowl in the oven (turned OFF, obviously) with the light on. That’s it. No gadgets needed, unless you want to pretend you’re on Great British Bake Off.
How to Store (If You Even Have Leftovers)
Technically, you can keep these rolls in an airtight container at room temp for 1-2 days, or freeze them for up to a month. But honestly, in my house, they never last more than a day. If you do freeze them, a quick zap in the microwave brings them right back to life. In fact, I think they taste even better the next day—or maybe I’m just convincing myself because there’s nothing quite like leftover bread for breakfast.
How We Like to Serve ‘Em
We usually eat them warm with lots of salty butter, sometimes alongside soup (check out Smitten Kitchen's tomato soup—it’s my go-to). My mother-in-law swears by eating them with honey for breakfast. And sometimes, I just split them, toast lightly, and pop a fried egg in the middle. Not traditional, but it works.
What I Wish I’d Known (Pro Tips, or Just My Blunders!)
- Rushing the first rise? I’ve regretted it every single time. The rolls come out smaller and, well, sad. Give them time to puff up.
- Don’t skip the salt. I did once. Tasted like cardboard crossed with hope. Not good.
- Actually, if you have to choose, underbake a bit. You want soft, not dry.
FAQs (Because Friends Actually Ask These!)
- Can I use Greek yogurt instead of cottage cheese?
Probably? I haven’t tried, but someone on a Facebook group swears by it. The dough might be stickier, so add an extra tablespoon of flour just in case. Or don’t—I like a little adventure. - Is it okay to let the dough rise overnight?
Actually, yes! I did that once because I forgot about it (oops). Put it in the fridge, and just let it come to room temp before shaping. The flavor’s even better, if you ask me. - Can you make these gluten-free?
I haven’t nailed that yet. My gluten-free experiment tasted... not great. If you find a blend that works, let me know! - Do I need to warm the milk?
I mean, it helps the yeast, but if you forget, just give the dough a bit longer to rise. I’m not about to dirty another pan for a few degrees, to be honest. - Why does my dough look weird?
Trust the process. At some point, it looks like a hot mess, but the oven fixes everything. Usually.
Anyway, if you make these, let me know how it goes! Or just eat all the evidence yourself. I won't judge. For more baking inspiration or troubleshooting, check out the folks at King Arthur Baking—I've leaned on their guides more times than I'd care to admit!
Ingredients
- 2 cups all-purpose flour
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- ¼ cup warm milk
Instructions
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1In a large bowl, combine warm milk, sugar, and instant yeast. Let sit for 5 minutes until foamy.
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2Add cottage cheese, eggs, melted butter, and salt to the yeast mixture. Mix until well combined.
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3Gradually add flour, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
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4Cover the bowl and let the dough rise in a warm place for 30 minutes, or until doubled in size.
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5Divide the dough into 8 equal pieces and shape each into a ball. Place on a lined baking sheet, cover, and let rise for another 15 minutes.
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6Preheat oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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