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Cottage Cheese Rolls

 Cottage Cheese Rolls
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
24 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 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 eggs
  • 2 tablespoons vegetable oil
  • 1 cup (8 ounces) 4% cottage cheese
  • 4 to 4-1/2 cups all-purpose flour
  • Sesame seeds, optional


  • 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

2 of 2

Cottage Cheese Rolls (continued)

Directions (continued)

  • 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. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 116 calories, 2 g fat (1 g saturated fat), 20 mg cholesterol, 140 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.