Whole Wheat Cottage Cheese Rolls Recipes

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WHOLE WHEAT COTTAGE CHEESE ROLLS



Whole Wheat Cottage Cheese Rolls image

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

2 cups all-purpose flour
2 cups whole wheat flour
1/2 ounce yeast (two packages)
1/4 cup brown sugar, firmly packed
2 teaspoons salt
1/2 teaspoon baking soda
1/2 cup water
1 1/2 cups cottage cheese
2 tablespoons butter
2 eggs

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

WHOLE-WHEAT COTTAGE CHEESE & HERB BREAD



Whole-Wheat Cottage Cheese & Herb Bread image

This savory, high-protein bread is great for sandwiches. It only requires one rise, right in the pan. Don't let it rise for too long, or it will puff so much that it will be difficult to slice. The dough is sticky, but if you keep your hands floured you won't have trouble working with it. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health".

Provided by blucoat

Categories     Yeast Breads

Time 1h5m

Yield 16 slices

Number Of Ingredients 13

2 teaspoons active dry yeast
1/4 cup lukewarm water
1/2 teaspoon sugar
1 1/2 cups nonfat cottage cheese or 1 1/2 cups low-fat cottage cheese, at room temperature, pressed through a sieve or pureed in a food processor fitted with the steel bla
1 large egg, at room temperature
1 tablespoon grated onion
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1/4 teaspoon baking soda
1/4 cup finely chopped dill
2 cups whole wheat flour
1 teaspoon salt
1 1/2 cups unbleached all-purpose flour, plus additional for kneading

Steps:

  • Dissolve the yeast in the warm water in a large bowl and stir in the sugar. Let stand for five to 10 minutes until creamy. Add the cottage cheese, egg, grated onion, 2 tablespoons of the olive oil, the baking soda and dill. Beat together well.
  • Add a cup of the whole-wheat flour and the salt, and fold inches Add the remaining whole-wheat flour, and fold inches Add enough of the all-purpose flour to make a dough that you can scrape onto a floured work surface. It will help to use a dough scraper, as the dough is sticky. Knead for 10 minutes, adding unbleached flour as necessary. The dough should be elastic and spring back when you press gently with a finger.
  • Oil a loaf pan with some of the remaining olive oil. Shape the dough into a loaf, and place in the pan with the seam side facing upward. Lightly brush the top with oil, then turn the loaf so that the seam side is down. Brush lightly again with olive oil. Spray or brush a piece of plastic wrap with oil, and place it, oiled side down, lightly over the pan. Cover with a damp kitchen towel, and place in a warm spot to rise until the dough reaches the edges of the pan, about one hour and 15 minutes. Meanwhile, preheat the oven to 375 F with a rack positioned in the middle.
  • Place the dough in the oven, and bake 45 minutes until the loaf responds to tapping with a hollow sound. Remove from the pan, and cool on a rack.

Nutrition Facts : Calories 131.8, Fat 3, SaturatedFat 0.5, Cholesterol 14.2, Sodium 172.6, Carbohydrate 20.5, Fiber 2.3, Sugar 0.5, Protein 6.2

COTTAGE CHEESE YEAST ROLLS



Cottage Cheese Yeast Rolls image

"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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups 4% cottage cheese
2 large eggs, room temperature
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon baking soda
4-1/2 cups all-purpose flour

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



Whole Wheat Cottage Cheese Dinner Rolls image

I like to serve these with a cinnamon butter.

Provided by Lance Washburn

Categories     Other Breads

Time 1h10m

Number Of Ingredients 7

3 1/2 c whole wheat flour, divided
1 pkg red star platinum yeast
1/2 c luke warm water
1 c cottage cheese
6 Tbsp melted butter, divided
1 1/2 tsp salt
2-3 Tbsp water (if needed)

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!

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