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Cottage Cheese Sweet Rolls

The cottage cheese helps make these sweet rolls soft and fluffy.


This recipe is featured at Fake Ginger.

This recipe makes 24 rolls
Bread Flour3 cups
Sugar1/4 cup
Salt1 tsp
Small curd creamed Cottage Cheese, drained1 cup
Soft Shortening, part Butter or Margarine1/2 cup
Active Dry Yeast4+1/2 tsp
Water1/2 cup
Chopped nuts3/4 cup
Brown Sugar1/2 cup
Sugar1/4 cup
Butter3 TBSP
Vanilla1/2 tsp

Have water at 110°-115°F and all other ingredients at room temperature.


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.


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 375°F oven. Remove from pans and sprinkle with confectioners' sugar (optional) while still warm.


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.



*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


Recipe featured at Fake Ginger.


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