Whole Wheat Cottage Cheese Rolls
Soft, wholesome, and packed with flavor, these Whole Wheat Cottage Cheese Rolls are a nutritious twist on classic dinner rolls that will elevate any meal. Made with hearty whole wheat flour and creamy cottage cheese, these rolls boast a tender texture and a subtle tangy richness that pairs perfectly with savory dishes or stands alone as a satisfying snack. Sweetened lightly with a touch of sugar and finished with a golden, milk-brushed crust sprinkled with sesame seeds, they are as visually appealing as they are delicious. With a prep-and-rise time of 90 minutes and a quick 20-minute bake, these homemade rolls are an ideal choice for family dinners, holiday spreads, or meal prepping. Each batch yields 12 soft, fragrant rolls that are perfect for sharing and adaptable to any occasion.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Warm water (110°F/43°C)
- 0.75 cup Cottage cheese
- 3 tablespoons Unsalted butter, melted
- 1 large Egg
- 2 tablespoons Milk (for brushing)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
Add the melted butter, cottage cheese, egg, and salt to the yeast mixture. Mix until well combined.
Gradually add the whole wheat flour, 1 cup at a time, mixing with a wooden spoon or dough hook attachment on a stand mixer. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add a tablespoon of flour at a time as needed.
Lightly grease a large bowl with oil. Place the dough into the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place them on a greased or parchment-lined baking sheet, leaving some space between each roll.
Cover the rolls with a towel and let them rise for another 30 minutes until they are puffy.
Preheat the oven to 375°F (190°C).
Brush the tops of the rolls with milk and sprinkle with sesame seeds if desired.
Bake the rolls in the preheated oven for 18-20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 43.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
