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Bread Machine Whole Wheat Cottage Cheese Rolls

Whole Wheat Cottage Cheese Rolls
The cottage cheese blends in quickly with the other ingredients, making for light, fluffy rolls.
Yield 24 rolls



  • 1/2 cup water
  • 1 1/2 cups cottage cheese
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 1/2 cups bread flour
  • 2 cups whole wheat flour
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon Red Star Active Dry Yeast


  • Have water and cottage cheese at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
  • Prepare pans: Grease two 8×8-inch pans; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts. Divide each part into 6 pieces. Shape each piece into a smooth ball. Place in prepared pans. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375º F.
  • Bake 12 to 15 minutes. Brush with melted butter. Remove from pans and cool.


Get Traditional Bread Making Method here.
Rolls may be made ahead by baking in a preheated 400ºF oven 15 minutes. Remove from pan; cool. Wrap tightly and freeze for later use. To serve, thaw, then bake in a preheated 425º F oven 7 minutes.
Photo by Dine and Dish.

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