Cottage Cheese Yeast Rolls

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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.

QUICK COTTAGE CHEESE YEAST ROLLS

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

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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).

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

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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.

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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).

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

Yield:  8 large rolls or 12 medium rolls

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Frontier Bread


I first made this bread in 1989 and for some reason did not make a note of the source.  It won a ribbon at the county fair that year and is a good, hearty bread – wonderful toasted.

This recipe will make a 9 inch loaf.  Since I wanted two large rolls for another dish, I used 1/3 of the dough for the rolls and the remainder for a 7-½ inch loaf.

FRONTIER BREAD

  • Servings: One 9-inch loaf or one 7-1/2 inch loaf plus 3 rolls
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1 cup whole wheat flour
¼ cup yellow cornmeal
1 Tblsp. fast-acting dry yeast*
1 tsp. baking powder
¼ cup dry buttermilk
1 tsp. salt
3/4 cup water (130 degrees F)
2 Tblsp. canola oil
3 Tblsp. honey
1 egg plus one egg yolk, room temperature  (reserve egg white for topping)
2-3 cups all-purpose flour, divided

1 Tblsp. cornmeal for sprinkling in pan
Reserved egg white mixed with 1 tsp. water
1-½ Tblsp. sesame seeds

*I use Fleischmann’s Instant Dry Yeast, “Quick Rise” in Canada.  This yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In large mixer bowl combine 1 cup of whole wheat flour with cornmeal, yeast, baking powder, dry buttermilk powder and salt until blended.

Heat water and oil to 130 degrees F and add to dry mixture along with honey and egg plus egg yolk.  Beat 3 minutes with a paddle beater at medium speed.

Insert dough hook and beat for 6-½ minutes longer, gradually adding all-purpose flour until dough is elastic and smooth.  It will still be a little bit sticky because of the honey.

Place in a greased bowl …

… cover and let rise in a warm place for 30 minutes.  Punch down dough and let rest for 10 minutes.

Form into loaf and/or rolls and place into greased pan which has been sprinkled with cornmeal.

Cover and let rise in a warm place for 30 minutes

Preheat oven to 375 degrees F

Brush the top of the loaf with the egg white/water mixture.  Sprinkle with sesame seeds.

Bake @ 375 degrees F 12-14 minutes for the rolls, approximately 12 minutes for the rolls, 30 minutes for the 7-½ inch loaf and about 45 minutes for the 9 inch loaf.   Remove from pans to a wire rack to cool.  

Delicious fresh and warm with a dab of butter or toasted to enjoy with your morning coffee.

Applesauce Yeast Bread

I first made this bread in 1985.  The recipe was adapted from a recipe in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife.  I rated it excellent then and have made it many times through the years.

APPLE YEAST BREAD

  • Servings: One 9-inch loaf or one 7-1/2 inch loaf plus 6 large rolls
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  • One package fast-acting dry yeast
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 cup water, heated to 130 degrees F
  • 1/4 cup undiluted evaporated milk, heated to 130 degrees F
  • 2 Tblsp. butter, melted
  • 1 cup applesauce, room temperature
  • Approx. 4-1/2 cups all-purpose flour

In an electric mixer bowl place yeast, sugar, salt and one cup of flour.  Add heated water/milk, melted butter and applesauce.  Beat with paddle beater at medium speed for 3 minutes.  Remove paddle and insert dough hook.

Beat with dough hook for 6-1/2 minutes, adding flour gradually, 1/4 cup at a time.  Dough will feel a little sticky.  Place dough in an oiled bowl, turn once, then cover and let rise in a warm place for 30 minutes.

Punch down dough and form into loaves or rolls.  I chose to make a 7-1/2 inch loaf and 6 large rolls.

Place in greased pan/sheet, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F.

Bake rolls for 12-15 minutes, small loaves for about 25 minutes and 9×5 inch loaves for 30-35 minutes until crust is brown and top sounds hollow when tapped.

Remove from pans and cool on a wire rack.

Cover with a towel while cooling for a softer crust.

This bread is soft with a slight hint of the applesauce and is great for toasting, as a base for dishes like Chicken a la King,  or for French toast.  My daughter and I enjoyed rolls fresh from the oven with some of our favorite Shannon’s Curry Chicken Salad.

Sunday Roast Beef Dinner

A blogger friend recently asked me how I make the Roast Beef Dinner that I mentioned in one of my posts.  It’s nothing special  – just a roast the way my mother always made it, carrots the way my mother-in-law fixed them, mashed potatoes and gravy, asparagus with my version of a light Hollandaise sauce, and homemade yeast rolls.  For dessert, some kind of homemade pie.  For what it’s worth, this is how I cooked my roast beef dinner this past Sunday.

SUNDAY ROAST BEEF DINNER FOR 6 (with some leftovers)

I like to buy a 4 lb. Regal Rump beef roast.  The meat is lean, juicy and easy to slice.  I pour about 1/4 inch of water in the bottom of a roasting pan, place the meat on a rack and surround it with about a pound of baby carrots.  I sprinkle the roast and carrots with salt and pepper, cover the pan and bake in a 350 degree F oven for about 3-1/2 hours.  We like our beef well done, so you can adjust the time to get your roast just the way you like it.  Allow time to remove the roast from the pan, place it on a platter and cover with foil for about 15 minutes before slicing.

While the roast is in the oven there’s time to set the table with my vintage Jadeite dinnerware.  Before we left our country home 10 years ago, I had a dining room, but now we gather around the kitchen table.


GRAVY

After the roast has been cooking about two hours, tip the roasting pan and ladle out 1/2 to 3/4 cup of broth.  Place the broth in a small saucepan and bring to a boil over medium heat.  In a small cup, dissolve 2 tsp. cornstarch in  1/4 cup cold water.  Whisk this into the broth and continue whisking until gravy starts to thicken.  My husband hated pale gravy, so I always add a few drops of Kitchen Bouquet for color and a little flavor enhancement.  Add salt and pepper to taste and refrigerate until time to reheat it for dinner.  This saves some time when you are trying to get everything on the table.

MASHED POTATOES

Peel and quarter 6 medium red potatoes.  Cover with cold water and cook over medium high heat until potatoes are done – about 20-30 minutes.  Drain potatoes and place in the large bowl of an electric mixer with paddle beater.  Beat until potatoes are broken up, then add 2 tablespoons butter and 2-3 tablespoons of milk, a little at a time, and beat to desired consistency.  Season with salt and pepper.

A lot of people like lumpy mashed potatoes, but I grew up with a mother who used an old-fashioned potato masher and yearned to have creamy, smooth mashed potatoes.  When she was finally able to get an electric hand mixer in the 1950s, she never went back to the old-fashioned masher.  My family expects mashed potatoes to be whipped smooth with no lumps.

ASPARAGUS

I buy one pound of asparagus and break the spears at the spot where they break easily, discarding the lower portion.  This will help avoid having stringy, tough asparagus.  Break the upper portions into 1-2 inch pieces.  Steam until fork-tender, about 10-15 minutes.

I serve the asparagus with a lighter Hollandaise Sauce.

MOCK HOLLANDAISE SAUCE

HOT YEAST ROLLS AND BUTTER

Because of limited oven space, I bake my rolls the night before or use some of my supply from the freezer.  I put the rolls (thawed if from the freezer) on a baking sheet, cover with foil, and warm in the oven in the last 10 minutes or so before the meal is served.

Easy Potato Yeast Rolls

Everyone liked the dinner very much.

PIE FOR DESSERT

I usually have home-baked pie with a Roast Beef Dinner.  The kind of pie depends on the season and/or what I feel like baking that day.  Today, I decided to make a Kentucky Lemon Chess Pie, which we try to have at least once during the winter.  I made the pie early in the day before the roast went into the oven to allow ample time for the roast to bake and for the pie to cool.

Kentucky Lemon Chess Pie

There may be variations in the green vegetable or the pie, but basically this is the same dinner I’ve been fixing about once a month for almost 60 years.


Anadama Bread and Rolls


I first made this bread in December of 1982 and included mini-loaves in my food gift baskets that year.  This is very good bread and you can definitely taste the hearty texture of the corn meal.   I adapted my recipe from one in a 1976 edition of Redbook Cookbook.

ANADAMA BREAD AND ROLLS

  • Servings: One 9-inch loaf or one 7-3/14-inch loaf plus 10 rolls
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  • 6-1/2 cups all-purpose flour, approx.
  • 2 tsp salt
  • 1 cup yellow corn meal
  • 2 pkgs instant dry yeast
  • 1 cup water, heated to 130 degrees F
  • 1 cup milk, heated to 130 degrees F
  • 1/2 cup light molasses*
  • 3 Tblsp. butter, melted

*I used some molasses I had bought in Amish country and it has a slight sorghum flavor.  Any good light molasses would work well.

In the large bowl of an electric mixer, place 1 cup of flour, the corn meal, yeast, water, milk, molasses and melted butter.  With a paddle beater, beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add one cup of flour to the mixture and beat at medium speed, gradually adding 1/2 cup of flour at a time as the dough is being kneaded for 6-1/2 minutes.  Dough should be elastic and smooth, but will be a little sticky to the touch because of the molasses.

Place dough in a greased bowl ….

…cover and let rise in warm place for 30 minutes.

Punch down dough and make into bread and/or rolls.  This amount of dough will make two 9×5 inch loaves or a variety of other combinations.  I chose to make a 7-3/4 inch loaf and 10 large rolls.  Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F.

Bake the rolls for approximately 12-15 minutes, depending on size.  Bake a 7-3/4 inch loaf of bread for approximately 30 minutes, and a 9×5 inch loaf for 45-55 minutes.

Remove from pans immediately to a wire rack and let cool.

I like to cover the bread with a tea towel while cooling to keep the crust soft.

The bread came out of the oven at noon, just in time for my daughter and me to enjoy it for lunch with a bowl of soup – fantastic!

Incidentally, for busy days, it’s nice to have a box of Campbell’s V-8 soup in the pantry.  Today, we had Southwestern Corn Chowder – really good.

Note:  I always underbake the rolls because I’m going to be browning them in the oven just before serving – usually just two or three at a time.

Carrot Bars with Orange Cream Frosting

We got our first major snowfall of the season and my oldest daughter came to spend the day with me and do a little shoveling.  For supper, I made our go-to meal on a cold winter day – potato soup with homemade yeast rolls.

Here are my previously posted recipes for Potato Soup and Yeast Rolls.

For dessert, I went back to a recipe I had first made in 1989 from a cookbook called Blue Ribbon Cookies.   It was a nice finish to a hearty, body-and-soul warming meal.

CARROT BARS WITH ORANGE CREAM FROSTING

Carrot Bars:

Preheat oven to 375 degrees F.  Grease and flour a 9×9″ baking pan

  • 1/2 cup canola oil
  • 1 egg
  • 2 Tblsp. water
  • 1/2 cup granulated sugar
  • 2 Tblsp. sour cream
  • 1/4 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/8 tsp. ground ginger
  • 3 Tblsp. chopped nuts
  • 3 Tblsp. raisins
  • 1/2 cup grated carrots

In a medium bowl, whisk together the oil, egg, water, sugar, sour cream and vanilla.

In a separate small bowl, mix together the flour, baking soda, salt and ginger.  Add the dry ingredients to the oil mixture and blend well.  Stir in the nuts, raisins and grated carrots.

Spoon mixture into a 9×9 greased and floured baking pan.  Bake @ 375 degrees F for 20-25 minutes until the top is golden brown.  Cool in pan placed on a rack.

When the bars are cool, frost with:

ORANGE CREAM FROSTING

  • 1 Tblsp. softened butter
  • 1-1/2 oz. softened cream cheese
  • 3/4 Tblsp. orange juice concentrate
  • 1 cup confectioners’ sugar

Place above items in a small bowl and whisk until smooth.  Frost top of bars.

Cut into squares to serve. 

I’m not a big fan of snow, but being able to share a meal with my daughter in front of the fireplace makes it a lot more pleasant.

Really Good Buttermilk Bread/Rolls

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The Sunday dinner I made for my two daughters and two grandchildren seemed like a Thanksgiving preview – in miniature.  We had a small roasted chicken, a small amount of stuffing that would fit in its cavity, mashed potatoes, corn and something that was full sized and then some – buttermilk rolls.  This recipe made a medium loaf and 15 large soft, delicious rolls.

REALLY GOOD BUTTERMILK BREAD/ROLLS

  • Servings: One 9-1/2-inch loaf or one 7-1/2-inch loaf plus 15 rolls
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  • 2 Tblsp. dry fast-acting yeast
  • 2 tsp. salt
  • 1 tsp. baking soda
  • 1/3 cup granulated sugar
  • 7-8 cups all-purpose flour, divided
  • 2 cups buttermilk, heated to 130 degrees F
  • 1/2 cup butter, melted
  • 1 egg, room temperature

In the large bowl of an electric mixer, place the yeast, salt, soda, sugar and 2 cups of flour.  Add the heated buttermilk and melted butter.  Beat with the paddle beater at medium speed for 3 minutes.  Add the egg and beat for another 30 seconds.

Remove paddle beater and insert bread hook.  Add 2 cups of flour and beat at medium speed for another 6:30 minutes, gradually adding more flour until the dough is smooth and elastic.  You may need a little more or a little less flour.

Place in an oiled bowl, cover and let rise in a warm place for 30 minutes.

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Oil bread pans or baking sheets.  Punch down dough and form into loaves and/or rolls.   This time I chose to use 1/3 of the dough to make a loaf to fit a 7-1/2″x3-1/2″ pan (inside measurement) and pinched off dough about 2″ diameter to make 15 rolls.

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Cover the bread and let rise in a warm place for another 30 minutes.

Preheat the oven to 375 degrees F.

When bread has risen, place in oven on middle rack and bake approximately 12 minutes for rolls and 25-45 minutes for loaves, depending on size.

I have a note in my recipe binder:  “Excellent – first made in March, 1988.   From a library book, Miss Mary’s.”

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I like to keep at least 3 thick slices of homemade bread in my freezer for the times when my oldest son stops by for breakfast.  He loves toasted homemade bread with his bacon and eggs.

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For dessert we had an old favorite which I posted in October of 2007, Old Fashioned Plum Streusel Pie.  It was delicious – the purple plums seemed especially flavorful.

Easy Potato Yeast Rolls

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I make bread at least once a week, and these are the rolls I bake most often.  They are quick and easy to make, delicious, and freeze well.

EASY POTATO YEAST ROLLS

  • 2 packages fast acting yeast
  • 1/2 cup granulated sugar
  • 1 Tblsp. salt
  • 1/2 cup dry potato flakes
  • 6-7 cups flour, divided
  • 2-1/4 cups water heated to 130 degrees F
  • 1/3 cup vegetable oil
In large bowl of electric mixer, place yeast, sugar, salt, potato flakes and two cups of flour – mix together to blend.  Pour in 130 degree water and oil.  Beat on medium speed for 3 minutes with regular beater.  Insert dough hook and beat 6-1/2 minutes longer, adding flour 1/2 cup at a time, using enough to make dough elastic and no longer sticky.  Cover dough and let rise in a warm spot for 30 minutes.
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Punch down dough and form into approximately 24 rolls.  Place rolls on lightly greased cookie sheets, cover and let rise 30 minutes.
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Preheat oven to 375 degrees F.
Bake rolls approximately 12 minutes until golden brown.  Remove from cookie sheets to rack to cool.

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