I have never been a cottage cheese fan. I know it’s one of those things that you either love or hate. And I hated it. The weird thing is, I’ve always wanted to like it. It’s high protein, low calorie, and just as versatile as yogurt. But I just couldn’t choke it down.

Well a few months ago, after years of conditioning myself to like plain Greek yogurt, I gave cottage cheese another try. It’s safe to say that I am obsessed with it! Breakfast, lunch, snacks… I go through two containers a week!

When I saw this recipe for sweet rolls using cottage cheese, I was intrigued. I’ve seen sweet roll recipes with sour cream but never with cottage cheese. I assumed that cottage cheese would keep the dough soft like sour cream would and I was right. They turned out so soft and delicious!

A great thing about this recipe is there is only one rise. Typically when you make sweet rolls, you have to let to dough rise once before shaping and then again after. With this one, you go straight from mixing to shaping. And there’s really not a whole lot of kneading either!

If you ever need to troubleshoot your yeast baking, check out Red Star Yeast’s Baking Tips and their Facebook page is also an excellent resource.

Two years ago: Soft-Frosted Sugar Cookies
Four years ago: Caramelized Onion Risotto

Cottage Cheese Sweet Rolls
  • 3 cups bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup small curd cottage cheese drained
  • 1/2 cup soft shortening butter, or margarine
  • 4 1/2 teaspoons Red Star Active-Dry Yeast
  • 1/2 cup water
  • 1 egg
For the filling:
  • 3/4 cup chopped nuts like pecans or walnuts
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 3 tablespoons butter softened
  • 1/2 teaspoon vanilla
  1. Have water at 110-115F and all other ingredients at room temperature.
  2. Measure the first 5 ingredients into a bowl; mix with pastry blender or fork. Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Add egg and yeast-mixture to flour-mixture; blend. The dough will be a little sticky with cheese bits throughout. Turn onto lightly floured board. Turn over 2 or 3 times to coat with flour. Divide into two parts. Prepare Filling, mixing all ingredients together well.
  3. Roll one part to a 12-inch square and spread half the Filling evenly over the dough. Roll up tightly. Pinch edges of dough into roll, turn to bottom and "tie-off" (see below) into 12 slices. Place in buttered 2-inch muffin cups or in 8-inch round layer pan. Shape rest of dough. Let rise in warm place until doubled...about 1 hour. Bake rolls 15 to 20 minutes in preheated 375F oven. Remove from pans and sprinkle with confectioners' sugar while still warm.
  4. To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.

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