COTTAGE CHEESE YEAST ROLLS
"I always take my Cottage Cheese Yeast Rolls to potlucks, where they're soon gobbled up," writes Angie Merriam of Springfield, Ohio. "They're light, so they go well with many dishes. Just be sure to serve them with butter."
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 91 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 244mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
WHOLE WHEAT COTTAGE CHEESE DINNER ROLLS
I like to serve these with a cinnamon butter.
Provided by Lance Washburn
Categories Other Breads
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In a mixing bowl add 1/2 cup flour, yeast and 1/2 cup lukewarm water. Stir and let few minutes until the mixtures gets a spongy consistency and bubbles appear at the surface.
- 2. Add the cottage cheese, 4 tbsp melted butter and salt.
- 3. Slowly add the remaining 3 cups of flour.
- 4. Depending on how wet/dry is your cottage cheese you may have to add some more water until the dough comes clean from the sides of the bowl and is elastic.
- 5. Take the dough out of the mixing bowl and place it in a greased bowl. Leave to rest until double in volume.
- 6. When the dough is risen, divide it into 16 small balls.
- 7. Arrange them in a baking dish. (I like to use a cast iron pan when baking mine)
- 8. Leave to rise again for about 20 minutes.
- 9. Meanwhile heat the oven to 400 F.
- 10. Bake the dinner rolls for 20-25 minutes (if using a cast iron bake for 20 minutes) or until light brown and the smell of fresh baked bread takes over your kitchen.
- 11. As soon as you take them out of the oven, brush the dinner rolls with melted butter and enjoy!
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
SOFT 100% WHOLE WHEAT DINNER ROLLS
The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good - with or without butter!
Provided by Jami Boys
Categories Bread
Time 2h55m
Number Of Ingredients 8
Steps:
- Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
- Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
Nutrition Facts : ServingSize 1 roll, Calories 135 kcal, Sugar 3.5 g, Sodium 144 mg, Fat 4.7 g, SaturatedFat 2.7 g, Carbohydrate 19.7 g, Fiber 0.8 g, Protein 3.6 g, Cholesterol 31 mg
WHOLE WHEAT COTTAGE CHEESE ROLLS
I love to bake bread, but it seems like I have bad luck with it looking/tasting presentable. These look respectable and have just the slightest hint of sweetness. Found this recipe in "Prize Winning Recipes". Since I'm cooking only for myself, I make a batch and stick them in the freezer, thaw one every time I eat a bowl of soup. Wonderful!
Provided by MechanicalJen
Categories Breads
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine 1/3 cup all-purpose flour, 3/4 cup whole-wheat flour, yeast, brown sugar, salt, and baking soda. Mix well.
- In saucepan, heat water, cottage cheese, and butter until warm (butter does not need to melt).
- Remove from heat and add eggs to the liquid mixture.
- Combine dry and wet ingredients, blend at low speed until moistened, beat 3 minutes at medium speed.
- By hand, gradually add all of the whole-wheat flour and enough of the all purpose to make a firm, non-sticky dough.
- Knead until smooth and elastic - 5 minutes or so.
- Place in greased bowl, flipping to grease top. Cover and let rise in warm place until doubled. This takes roughly an hour.
- Punch down dough and divide into 24 pieces. Form these into balls and place in greased muffin cups.
- Cover and let rise until doubled, another 45 minutes.
- Bake in an oven preheated to 375 for 12-15 minutes.
Nutrition Facts : Calories 110.3, Fat 2.3, SaturatedFat 1.2, Cholesterol 22.1, Sodium 287.8, Carbohydrate 18.1, Fiber 1.6, Sugar 2.3, Protein 4.8
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 28 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 135 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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