Cottage Cheese Yeast 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.

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.

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.

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

CLASSIC POTATO COTTAGE CHEESE YEAST ROLLS- GRANDMA

Steps:

• 1. Please note that this recipe takes around 3 hours due to being a traditional yeast dough recipe. Rising times can vary with air temperature and humidity. Combine the boiling water and potato flakes in a medium mixing bowl. Mix well. Cool for 10 minutes. Meanwhile, in a large mixing bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and butter 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.
• 2. Turn dough onto a floured board. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover with a towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down. Turn onto a lightly floured board. Divide into 24 pieces. Shape each into a ball. Place 3 inches apart on greased baking sheets. Cover with a cloth towel and let rise again until doubled in bulk, about 45 minutes.
• 3. Beat remaining egg until frothy. Brush over dough. Sprinkle with sesame seeds if desired. Bake at 350 degrees for 16-18 minutes or until golden brown. Brush hot rolls with melted butter. Remove from pans to wire racks to cool.

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!

DILLY ROLLS

Steps:

• In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.