Thanksgiving Cottage Cheese Rolls

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

A friend brought these over when our youngest son was born on Thanksgiving Day 1991. We've served these faithfully--every year since then--and would probably be exiled if we didn't! I love making these with whichever niece or daughter is handy--we make memories along with the rolls! IF there are leftover rolls, serve them later on for making turkey sammies! Cooking time is approximate as rising time largely depends on how warm or cool your kitchen is.

Ingredients Nutrition

Directions

  1. Sprinkle yeast into warm water, stir well and set aside for a few minutes to sponge.
  2. While that's working, heat cottage cheese in the microwave (warm to the touch), then combine in a large bowl, with sugar, salt, soda, eggs and ONE cup flour; add yeast-water and beat for TWO minutes.
  3. Add remaining flour--ONE CUP AT A TIME--beating well after each addition.
  4. Sprinkle some extra flour on a table-top, knead dough for 30 seconds, into a SMOOTH ball; set aside.
  5. Preheat oven to 100 (yes, 100) degrees--then turn it OFF; fill a smaller mixing bowl with HOTTEST tap water and place on bottom of oven (under the lowest rack); turn ON the oven LIGHT.
  6. Generously grease a large mixing bowl; then place dough into large greased bowl and twist dough ball around so all of dough has a bit of grease on it; lightly cover bowl with square of plastic wrap.
  7. Place covered bowl in warm oven; let dough rise until DOUBLED.
  8. Melt butter in a shallow bowl; butter THREE pie plates; set aside.
  9. Remove dough from warm spot, place on floured table-top.
  10. Using a sharp knife, divide dough ball in HALF, then each half into half again (for a total of four balls). Divide each of the four balls into SIX smaller portions (24 altogether).
  11. Form each portion into a ball (fold edges snugly into bottom--it's okay to squish them gently), then holding onto that bottom stuff, dip the ball (head first!) into melted butter.
  12. Place EIGHT balls into each pie plate; drizzle leftover butter over the rolls.
  13. Cover each pie plate lightly with plastic, return pans to warm oven (refill the water if necessary); let rise until doubled again.
  14. At end of rise time, remove pans and water bowl from oven; set rolls out of drafty spots---then. . .
  15. Preheat oven to 350; bake pans for 20 minutes (tops will be golden brown).
  16. Serve warm or cooled, with or without butter.

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