Cottage Cheese Yeast Rolls


Whenever I make my favorite macaroni and cheese, I buy an 8 oz. package of cottage cheese and have a cup left over.  I combined portions of several recipes online to use up the cottage cheese and make some really good yeast rolls.  These are very quick to put together if you have a mixer with dough hooks and fast-acting yeast.

I divided the dough into 8 pieces for large rolls, but they could also be made into 12 medium rolls.  Adjust the baking time to about 12 minutes for the medium rolls.


  • Servings: 8 large rolls or 12 medium rolls
  • Print

  • 1 cup cottage cheese
  • ¼ cup water
  • 1 Tblsp. butter
  • Approx.  3 cups all-purpose flour, divided
  • 1 Tblsp. fast acting yeast*
  • 2 Tblsp. granulated sugar
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 egg

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Place cottage cheese, water and butter in a small bowl and microwave for approximately 1-½ minutes to a temperature of 130 degrees F.  Set aside.


In the large bowl of an electric mixer, place 1 cup all-purpose flour, yeast, sugar, salt and baking soda.  Beat to blend dry ingredients.  Add 130 degree F cottage cheese mixture and with paddle beater, mix on medium speed for 3 minutes.  Add egg and beat for 30 seconds.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).


After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.


Knead a couple of times and divide dough into 8 pieces.  Form a roll with your hands from each piece and place on a greased baking sheet.


Cover and let rise for another 30 minutes.

Preheat oven to 350 degrees F.

Bake rolls for approximately 15 minutes (for 8 rolls) or 12 minutes (for 12 rolls) until tops are golden brown (200 degrees on a bread thermometer).


Remove rolls to a wire rack and cover with a napkin or tea towel to cool.

Yield:  8 large rolls or 12 medium rolls


Time for Easter in my April Kitchen

I’m lucky to have a lot of display areas in my kitchen.  I have one large primitive shelf…

…four window sills…

…two small corner shelves ….

…and a small decorative cabinet.

There’s a place to hang a handmade bunny dishtowel….

…and to display a 1970s cottage cheese container.  Yes, we did love our shades of orange back in the ‘70s.

One item I’m going to be displaying for all of the Easters to come is this wonderful spring-like picture of my youngest granddaughter.  The pink is just so perfect.