Cottage Cheese Rolls Recipes

QUICK COTTAGE CHEESE BUNS

Steps:

• Combine together cottage cheese, sugar, eggs and vanilla extract. Blend using a blender, mixer or a food processor.
• In a small bowl, combine baking soda with vinegar and add to the mixture. Continue by adding baking powder and flour.
• Flour the work area well, as the dough will turn out sticky. Divide the dough into 24 equal pieces.
• Form round shapes out of each piece, placing them apart on a baking sheet. Brush the tops with egg and sprinkle some sugar.
• Bake buns at 350 °F for 20 minutes until they become golden brown. Let them cool to room temperature before serving. Keep the remaining portion fresh, by sealing them in an airtight container.

SLOVAK COTTAGE CHEESE ROLLS - TVAROHOVA STRUDLA

Steps:

• Gather the ingredients.
• In a food processor or blender , whiz cottage cheese, egg yolks, cream cheese, 2 tablespoons butter, vanilla, 2 cups sugar until smooth.
• Stir in tapioca or cornstarch. If making the pineapple cottage cheese filling, mix it in with the tapioca or cornstarch and raisins, if using.
• Store, covered in the refrigerator at least 12 hours.
• Gather the ingredients.
• Pour lukewarm milk into a medium bowl.
• Add 3/4 cup sugar and yeast, mixing with a wooden spoon until they dissolve.
• Add 2 cups flour and mix until smooth.
• Cover and let rise in a warm spot for 45 minutes.
• Gather the ingredients.
• In a large food processor or stand mixer or by hand, whisk together 6 cups flour and 2 teaspoons salt.
• Cut in 1 pound butter as you would for pie dough until dough reaches a pea-like consistency.
• Add the 4 beaten eggs and the sponge.
• Mix or process until dough is smooth and cleans the sides of the bowl. If necessary, add more flour until dough is not sticky, but don't overdo it.
• Divide dough into 8 equal pieces, wrap in plastic and refrigerate until ready to use.
• Gather the ingredients.
• On a lightly floured surface and working with one dough ball at a time, roll into a 14x7-inch rectangle.
• Spread 1 1/3 cups cheese filling down the center.
• Make 10 (1-inch) wide slanted slits in the dough on each side of the filling, keeping 1/4-inch away from the filling.
• Fold the top piece of dough down.
• Then, from the top, alternate crossing slits over the filling from side to side. Leave the bottom two slits.
• Fold the bottom up, bring last two strips across and tuck. It's OK for the filling to peek through.
• Preheat oven to 350 F.
• Using two spatulas and lifting from ends, transfer braided roll onto a parchment-lined sheet . Let stand on the baking sheet for 15 minutes before baking.
• Brush lightly with leftover beaten egg white. Bake about 25 to 30 minutes until lightly browned. Remove from the oven.
• Let sit on baking sheet for 1 minute before carefully transferring to a cookie rack to cool. When cool, place on a 14x5-inch cardboard covered with aluminum foil. Dust with confectioners' sugar. Place in a plastic bag and refrigerate up to one week or freeze.
• Enjoy!
• After assembling the roll, place it on a parchment-lined baking sheet and freeze.
• Transfer to a plastic bag and freeze for later use.
• When ready to use, do not thaw. Remove from the plastic bag and bake in the oven at 350 F for 30 or more minutes.

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!