Cottage Cheese Sweet Rolls

from Red Star Yeast


  • 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.