Cottage Cheese Rolls Recipes

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COTTAGE CHEESE ROLLS



Cottage Cheese Rolls image

Until you try this recipe, you will not believe how good it is! Our three kids and their families all live nearby, so we often have family dinners. These rolls are a favorite. -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 cup boiling water
1/2 cup mashed potato flakes
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2 large eggs, room temperature
2 tablespoons vegetable oil
1 cup 4% cottage cheese
4 to 4-1/2 cups all-purpose flour
Sesame seeds, optional

Steps:

  • In a bowl, combine the boiling water and potato flakes; mix well. Cool for 10 minutes. Meanwhile, in a bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and oil until blended. Stir cottage cheese into the potatoes; add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Beat remaining egg; brush over dough. Sprinkle with sesame seeds if desired. Bake at 350° for 16-18 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 140mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

COTTAGE CHEESE YEAST ROLLS



Cottage Cheese Yeast Rolls image

"I always take my Cottage Cheese Yeast Rolls to potlucks, where they're soon gobbled up," writes Angie Merriam of Springfield, Ohio. "They're light, so they go well with many dishes. Just be sure to serve them with butter."

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups 4% cottage cheese
2 large eggs, room temperature
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon baking soda
4-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 91 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 244mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SLOVAK COTTAGE CHEESE ROLLS - TVAROHOVA STRUDLA



Slovak Cottage Cheese Rolls - Tvarohova Strudla image

This Slovak cheese roll (tvarohova strudla) resembles a braided coffee cake that is filled with cream cheese and creamed cottage cheese.

Provided by Barbara Rolek

Categories     Breakfast     Brunch     Dessert     Cake

Time 14h5m

Yield 16

Number Of Ingredients 29

Cottage Cheese Filling:
3 pounds/48 ounces cottage cheese (small-curd, creamed)
3 large egg yolks (room temperature)
2 packages/16 ounces cream cheese (softened)
2 tablespoons butter
2 teaspoons vanilla extract
2 cups sugar
10 tablespoons tapioca (instant, or cornstarch)
Alternate Pineapple-Cottage Cheese Filling:
3 pounds/48 ounces cottage cheese (small-curd, creamed)
3 large egg yolks (room temperature)
2 packages/16 ounces cream cheese (softened)
2 tablespoons butter ( softened )
2 teaspoons vanilla extract
2 cups sugar
12 tablespoons tapioca (instant, or cornstarch)
1 can/16 ounces pineapple (crushed, well-drained)
Optional: 1 cup raisins (white)
Dough Sponge:
2 cups milk (heated to lukewarm)
3/4 cup sugar (granulated)
3 packages yeast (active dry)
2 cups flour (all-purpose)
Dough:
6 cups flour (all-purpose)
2 teaspoons salt
1 pound butter (cold)
4 large eggs (beaten)
Garnish: confectioners' sugar

Steps:

  • Gather the ingredients.
  • In a food processor or blender , whiz cottage cheese, egg yolks, cream cheese, 2 tablespoons butter, vanilla, 2 cups sugar until smooth.
  • Stir in tapioca or cornstarch. If making the pineapple cottage cheese filling, mix it in with the tapioca or cornstarch and raisins, if using.
  • Store, covered in the refrigerator at least 12 hours.
  • Gather the ingredients.
  • Pour lukewarm milk into a medium bowl.
  • Add 3/4 cup sugar and yeast, mixing with a wooden spoon until they dissolve.
  • Add 2 cups flour and mix until smooth.
  • Cover and let rise in a warm spot for 45 minutes.
  • Gather the ingredients.
  • In a large food processor or stand mixer or by hand, whisk together 6 cups flour and 2 teaspoons salt.
  • Cut in 1 pound butter as you would for pie dough until dough reaches a pea-like consistency.
  • Add the 4 beaten eggs and the sponge.
  • Mix or process until dough is smooth and cleans the sides of the bowl. If necessary, add more flour until dough is not sticky, but don't overdo it.
  • Divide dough into 8 equal pieces, wrap in plastic and refrigerate until ready to use.
  • Gather the ingredients.
  • On a lightly floured surface and working with one dough ball at a time, roll into a 14x7-inch rectangle.
  • Spread 1 1/3 cups cheese filling down the center.
  • Make 10 (1-inch) wide slanted slits in the dough on each side of the filling, keeping 1/4-inch away from the filling.
  • Fold the top piece of dough down.
  • Then, from the top, alternate crossing slits over the filling from side to side. Leave the bottom two slits.
  • Fold the bottom up, bring last two strips across and tuck. It's OK for the filling to peek through.
  • Preheat oven to 350 F.
  • Using two spatulas and lifting from ends, transfer braided roll onto a parchment-lined sheet . Let stand on the baking sheet for 15 minutes before baking.
  • Brush lightly with leftover beaten egg white. Bake about 25 to 30 minutes until lightly browned. Remove from the oven.
  • Let sit on baking sheet for 1 minute before carefully transferring to a cookie rack to cool. When cool, place on a 14x5-inch cardboard covered with aluminum foil. Dust with confectioners' sugar. Place in a plastic bag and refrigerate up to one week or freeze.
  • Enjoy!
  • After assembling the roll, place it on a parchment-lined baking sheet and freeze.
  • Transfer to a plastic bag and freeze for later use.
  • When ready to use, do not thaw. Remove from the plastic bag and bake in the oven at 350 F for 30 or more minutes.

Nutrition Facts : Calories 1049 kcal, Carbohydrate 100 g, Cholesterol 327 mg, Fiber 2 g, Protein 31 g, SaturatedFat 33 g, Sodium 1350 mg, Fat 60 g, ServingSize 8 Cheese Rolls (16 servings), UnsaturatedFat 20 g

COTTAGE CHEESE ROLLS



Cottage Cheese Rolls image

I grew up with this Mennonite dessert and it is a family favorite that we traditionally always have at Christmas. The rolls by themselves are simple and perhaps unimpressive, but once you add the cinnamon icing, they are to DIE FOR!!

Provided by Jacquie Engbrecht

Categories     Breads

Time 50m

Yield 48 rolls, 8-12 serving(s)

Number Of Ingredients 7

1 1/2 cups cottage cheese (the wet kind, not dry)
1 cup margarine (softened)
2 cups flour
1 pinch salt
1 cup icing sugar
4 tablespoons milk
3 dashes cinnamon

Steps:

  • Blend together cottage cheese, margarine, flour & salt (I often use a potato masher for this). Form into a ball and chill dough overnight in a sealed container. (This is so the dough isn't so goopy and sticky & makes it easier to handle and roll out later).
  • Divide into four parts. Take one part at a time and roll dough into a circle on a lightly floured surface (about 10-12 inches in diameter). Cut into 12 wedges and roll up each wedge (start with large end) to form croissant shape.
  • Bake at 350F for approximately 20 minutes or until you notice nice golden brown spots forming (this is the cottage cheese). Alternatively, you can freeze them and bake them at another time. Personally, I find that I actually like them better when they've been frozen. For some reason, when you make them fresh, they turn out a little differently. You also don't really need to thaw them out before baking for more than a few minutes.
  • Frost with icing. Now, the icing is actually the part that makes these so good! The rolls themselves are not sweet at all and really only transform into a dessert once the icing is added. The icing happens to also be one of those things that I don't have a recipe for and sort of just "wing it". It's maybe roughly a cup of icing sugar, maybe 4 tablespoons of milk, and several dashes of cinnamon. You can experiment with the amounts until you get something you're happy with.
  • These are best served fresh and warm out of the oven and I like them with a nice cold glass of milk!

COTTAGE CHEESE CINNAMON ROLLS



Cottage Cheese Cinnamon Rolls image

Sorry everyone, it looks like the recipe was incomplete. I have fixed the errors and apologize! This is not a super light and fluffy cinnamon roll and is more dense since it does not rise but it is a good alternative if you aren't interested in using yeast. I found this in "Teens Cook" when I was searching for recipes my 13 year old son could make and the recipe stuck out so I have renamed them accordingly because I thought the addition of the cottage cheese to be so interesting. Yeast is something that is one of those cooking taboos for me so this is a great recipe that doesn't require rising. I chose not to invert the pan but either way the results are very good. Add any kind of nuts you like if you desire.

Provided by invictus

Categories     Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup cottage cheese
3/4 cup sugar
2 eggs
1/2 cup oil
1/2 cup milk
2 tablespoons baking powder
4 1/4 cups flour, divided and more
flour, for dusting
2 cups firmly packed brown sugar
3 tablespoons cinnamon
1/2 cup butter
1/2 cup honey

Steps:

  • Preheat oven to 325¹F.
  • Lightly spray the bottom and sides of a 13x9 baking pan.
  • Place the cottage cheese in a blender or food processor and puree until smooth. Add the sugar, eggs, oil, and milk and puree till smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in . Repeat this process until the dough is smooth and not sticky. (You may not need all the flour.).
  • Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches.
  • To prepare the filling: Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible.
  • Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done.
  • Remove from oven, run an knife around the edges, and invert to a serving platter if desired.

COTTAGE CHEESE ROLLS



Cottage Cheese Rolls image

Until you try this recipe, you will not believe how good it is! Our three kids and their families all live nearby, so we often have family dinners. These rolls are a favorite. -Corky Huffsmith, Salem, Oregon

Provided by Allrecipes Member

Time 45m

Yield 24

Number Of Ingredients 11

1 cup boiling water
½ cup mashed potato flakes
1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
¼ cup sugar
1 teaspoon salt
2 large eggs eggs
2 tablespoons vegetable oil
1 cup small curd cottage cheese
4 cups all-purpose flour
1 teaspoon Sesame seeds

Steps:

  • In a bowl, combine the boiling water and potato flakes; mix well. Cool for 10 minutes. Meanwhile, in a mixing bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and oil until blended. Stir cottage cheese into the potatoes; add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Beat remaining egg; brush over dough. Sprinkle with sesame seeds if desired. Bake at 350 degrees F for 16-18 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 19.2 g, Cholesterol 16.9 mg, Fat 2.3 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 126.9 mg, Sugar 2.2 g

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