Diana's Desserts - www.dianasdesserts.com

Cottage Cheese Pan Rolls

in Diana's Recipe Book

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Servings: Makes 24 rolls
2 packages (1/4 oz./7grams/2 1/4 tsp. each) active dry yeast
1/4 cup warm water
3 cups small curd cottage cheese
1/4 cup granulated sugar
2 tsp. salt
1/2 tsp. baking soda
2 eggs, lightly beaten
6 cups all-purpose flour

Dissolve yeast in the 1/4 cup warm water until foamy.

In a saucepan, heat cottage cheese until lukewarm.

In a mixing bowl combine the lukewarm cottage cheese, sugar, salt, baking soda. Mix in the lightly beaten eggs. Add the yeast mixture and 1 cup flour, and beat until smooth with electric mixer.

By hand, gradually stir in the additional 5 cups flour (a little at a time) and knead into a smooth, soft elastic dough. (you may need a little extra flour, so keep some nearby).

Place dough in an oiled bowl, cover and let rise until double in size, and light in volume (about 1 to 1 1/2 hours).

Punch the dough down and shape into 24 pieces (or as large or small as you want them). Roll each piece into a ball shape. Place balls side by side in greased pan (pans) in a warm place. Let rise until light and double in volume (about 30 minutes).

Sprinkle tops of rolls with flour prior to baking for a bakery look. Bake in a preheated 350 degree F/180 degree C oven for 20 minutes or golden.

Using small curd cottage cheese; which blends more easily than the large curd, gives these rolls a wonderful flavor and texture.

Makes 24 rolls.

Source: Internet
Date: April 28, 2002-Recipe revised on February 23, 2009


Reviewer: Marie Weiher
Love the flavor of these. Bumped the water for yeast to 1/2 cup. Yeast couldn't grow in the 1/4 cup as per the recipe. Great buns.


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