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No Knead Cottage Cheese Sweet Rolls

No Knead Cottage Cheese Sweet Rolls
The cottage cheese helps make these sweet rolls soft and fluffy.
Yield 24 rolls
0

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Ingredients

Dough

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1 cup small curd creamed cottage cheese (drained)
  • 1/2 cup shortening, softened (part butter or margarine)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup warm water (110°-115°F)
  • 1 large egg

Filling

  • 3/4 cup chopped nuts
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • Confectioners' sugar (optional, for dusting)

Instructions

  • Prepare Filling, mixing all ingredients together well.
  • Measure flour, sugar, salt, cottage cheese and shortening/butter into a bowl; mix with pastry blender or fork. In a small bowl, dissolve the yeast in warm water. Let stand 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.
  • Roll one piece to a 12-inch square and spread half the Filling evenly over the dough. Roll up tightly into a log. Pinch edges of dough into roll, turn to bottom and "tie-off" (see below) or cut with a sharp knife into 12 slices. Place in buttered 2-inch muffin cups or in greased 8-inch round layer pan. Repeat with second dough piece. Let rise in warm place until doubled, about 1 hour.
  • Preheat oven to 375°F.
  • Bake rolls for 15 to 20 minutes. Remove from pans and sprinkle with confectioners' sugar (optional) while still warm.

Notes

To “Tie-Off” dough, take a piece of strong thread, or unflavored dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
Photo by Amanda Livesay.

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