Whole Wheat Cottage Cheese Rolls

Submitted by MechanicalJen

"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!"

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 24

ingredients

• 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

directions

1. 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.
2. In saucepan, heat water, cottage cheese, and butter until warm (butter does not need to melt).
3. Remove from heat and add eggs to the liquid mixture.
4. Combine dry and wet ingredients, blend at low speed until moistened, beat 3 minutes at medium speed.
5. By hand, gradually add all of the whole-wheat flour and enough of the all purpose to make a firm, non-sticky dough.
6. Knead until smooth and elastic - 5 minutes or so.
7. Place in greased bowl, flipping to grease top. Cover and let rise in warm place until doubled. This takes roughly an hour.
8. Punch down dough and divide into 24 pieces. Form these into balls and place in greased muffin cups.
9. Cover and let rise until doubled, another 45 minutes.
10. Bake in an oven preheated to 375 for 12-15 minutes.

Reviews

[Shazzie]

I'm afraid I found these rolls a little bland, perhaps the addition of some seeds next time will liven them up a bit. I also didn't have great success with reproving the dough from frozen. They are, however, light and fluffy for wholewheat rolls, so worth a tweak or two. Thank you.

 

[tednjoc]

These are very nice rolls. My family is certainly enjoying them.

 

[wazee]

I found this recipe in the Fix It and Enjoy It Diabetic Cookbook. It is the same except it uses all Whole Wheat Flour. I make the dough in the Bread Machine...it works fine. I usually have trouble getting my whole wheat rolls to rise but these turn out light and fluffy. They work fine as hamburger buns or sandwich rolls, or just as dinner rolls to serve with a meal. YUM!

 

[LonghornMama]

Good rolls, tender and very easy! I added a good bit more flour, probably at least a cup (half whole wheat and half unbleached), to make a workable dough. Used the Kitchen Aid to mix and knead. Found this recipe to use up some cottage cheese and will certainly make again. Cottage cheese does not stay chunky when baked, it kind of melts into the bread and helps keep the rolls tender. Served with Recipe #17086. Thanks for sharing the recipe!

 

[TryingTraditional]

These are wonderful! They stray a little from our traditional diet so I adjusted the brown sugar to rapadura. The recipe took all the flour listed plus a little more for needing, I am sure this changes with environment though. I mised it with the dough hook in my Kitchen Aid, but ended up having to hand need them for a minute or two to get the dough good and smooth. I made both muffin pan rolls as well as a cookie sheet of rolls. Will surely make again and again!