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Cottage Cheese Bread or Rolls

This is an interesting bread dough that can be used in many different ways.  You can make loaves, buns, or rolls from it.  It can be used for cinnamon buns as well.  My new go-to dough!  I have made it so often, it is almost memorized.The pan rolls in the photo have the added whole wheat and Vital Wheat Gluten.

I remembered my Mom using cottage cheese in a yeast dough she made, but when I went to look for a recipe on the internet, I couldn’t find one that was close to what I remembered.  So I adapted one of my other recipes to use it, along with other changes.

You will notice that I weigh my flour, not so particular about the other ingredients.  I have found by weighing the flour I have a more consistent product and much happier with the results.

Also, I use my oven as a warming place for my yeast dough.  I turn it on to heat for about 1 minute, then turn it off.  The element comes on and warms the oven enough to be cozy for the yeast dough.

Cottage Cheese Bread or Rolls

This is a very versatile recipe, light and airy. Make plain rolls and serve with honey butter. Add optional ingredients to the potato mixture for savory rolls. Or make into Hamburger Buns, with or without bun pans. Or make bread loaves or use the recipe for cinnamon buns. Whatever shape, the bread is delicious!

  • 1 cup boiling water
  • ½ cup potato flakes
  • ½ cup dry milk powder
  • 2 tablespoon soft butter
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon active dry yeast
  • cup warm water, (about 115 degrees)
  • 1 cup small curd low-fat cottage cheese, (8 oz.)
  • 5 cups *bread flour (22 1/2 oz, 638 g)
  • 1 tablespoon melted butter, or so, for brushing on hot rolls

Optional Ingredients

  • cup dried minced onion
  • 2 teaspoons dried dill weed
  • OR
  • teaspoons fines herbes

*Reduce the bread flour to 16 ounces, add 6-1/2 ounces whole wheat or white whole wheat flour and 1 tablespoon Vital Wheat Gluten.  The Vital Wheat Gluten is optional but adds some rising power to the whole wheat and extra nutrition as well.

1.  Boil water and butter in a 4 cup MW container, add potato flakes, dry milk powder, sugar, and salt. Stir and cool to lukewarm. Meanwhile, dissolve yeast in warm water in stand mixing bowl.

2.  Add cottage cheese, egg, and warm potato mixture. Pour flour into large mixing bowl. Beat well with the dough hook, until a soft ball of dough forms. Allow the machine to knead for 10 minutes or longer. If the dough looks like it needs more flour wait, be patient. Then if absolutely necessary, stir in more flour a teaspoon at a time.

3.  Place in a greased bowl, turning once to grease top. Cover with a towel and let rise in a warm place until doubled in bulk, about 1 hour.

4.  Punch dough down. Turn onto a lightly greased surface.

Choose from the following ways to form the dough into pan rolls, hamburger buns, loaves or sandwich buns.  Maybe you will come up with another way to use this dough, let me know in the comments below:

FOR 24 PAN ROLLS: Prepare three 8″ or 9” cake pans by greasing sides and line bottom with a round of parchment paper. Weigh and divide dough into 24 pieces, each portion should weigh about 2 ounces. Shape each into a ball. Place 8 in each prepared cake pan, one in the center and seven spaced around it. Cover and allow to rise until puffy, about 40 minutes. If they were rising in the oven, remove and heat oven to 350°.

FOR 6 HAMBURGER BUNS AND 16 PAN ROLLS: The dough can be used to make just hamburger buns, but I like to have both buns and rolls. Divide the dough in half to make only 6 buns and the other half of the dough to make 16 pan rolls.

Hamburger Buns: Prepare bun pan(s) by greasing with Pan Release. If you don’t have bun pans, layer cookie sheet with parchment paper (flatten balls to about 4” across and place on paper about 2” apart.) Each bun will weigh about 3-1/2 ounces each. Cover and allow to rise in a warm place until puffy, about 40 minutes. If they were rising in the oven, remove and heat oven to 350°. Bake for 20 minutes or until golden brown. Brush hot buns with melted butter. Remove from pans to wire racks to cool. Freeze for later or serve while still warm.

16 Pan Rolls:  With the remaining dough make 16 rolls: Line bottom of two 8” or 9″ cake pans with parchment paper. Each of the dough balls weigh about 1-3/4 ounces each. Cover and allow to rise in a warm place until puffy, about 40 minutes. If they were rising in the oven, remove and heat oven to 350°. Bake for 20 minutes or until golden brown. Brush hot rolls with melted butter. Remove from pans to wire racks to cool. Freeze for later or serve while still warm.

FOR 3 LOAVES: Grease three 4”x8” loaf pans with Pan Release. Weigh and divide dough into three equal portions. Flatten and fold each portion, place seam down in the pan. Cover and allow to rise until puffy, about 40 minutes. If they were rising in the oven, remove and heat oven to 350°. Bake for 30 minutes or until golden brown. Cover if tops are browning too quickly. Brush hot rolls with melted butter. Remove from pans to wire racks to cool. Freeze for later or serve while still warm.

FOR 16 SANDWICH BUNS: Divide dough into four parts. Roll each into a 9” square. With a pizza cutter or sharp knife, cut each square in half in both directions. Move each portion to a parchment covered pan. Cover and allow to rise in a warm place until puffy, about 40 minutes. If they were rising in the oven, remove and heat oven to 350°. Bake for 20 minutes or until golden brown. Brush hot rolls with melted butter. Remove from pans to wire racks to cool. Freeze for later or serve while still warm.

 


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