Cottage Cheese Yeast Rolls
Soft, tender yeast rolls enriched with small-curd cottage cheese for a pleasantly light texture. The dough is gently kneaded, allowed to rise twice, and baked until beautifully golden.
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Ingredients
- 1/4 cup white granulated sugar
- 2 teaspoons salt
- 1/2 cup water warmed to 115°F
- 2 cups small-curd cottage cheese warmed to 115°F for optimal dough texture
- 1/2 teaspoon baking soda
- 4 1/2 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour divided
- 2 large eggs brought to room temperature for easier blending
Instructions
- Stir the active dry yeast into the 1/2 cup of warm water measured at 115°F. Allow the yeast mixture to stand while the remaining ingredients are prepared.
- Gently heat the small-curd cottage cheese until it reaches 115°F. Maintain this temperature so the cottage cheese incorporates properly into the yeast dough.
- In the bowl of a stand mixer, combine the activated yeast mixture, warmed cottage cheese, eggs, granulated sugar, salt, baking soda, and 2 cups of the all-purpose flour.
- Beat until the mixture becomes smooth and evenly combined.
- Add the remaining 2 1/2 cups of flour gradually, mixing until the dough gathers into a ball. The finished dough should remain slightly sticky.
- Transfer the dough to a lightly floured work surface. Knead for 6–8 minutes, continuing until the dough becomes smooth and elastic.
- Shape the kneaded dough into a ball and place it in a greased bowl. Turn the dough over once so the upper surface is lightly coated with grease.
- Cover the bowl with a clean cloth and leave the dough in a warm location for approximately 1 hour, or until it has doubled in volume.
- Press down the risen dough to release the accumulated air.
- Portion the dough into 30 evenly sized pieces and shape each portion into a ball.
- Arrange the dough balls approximately 2 inches apart on a greased baking sheet.
- Cover the shaped rolls and allow them to rise for an additional 30 minutes, or until they have doubled in size once more.
- Preheat the oven to 375°F (190°C).
- Position the baking sheet on the center oven rack and bake the rolls for 12–15 minutes, or until their surfaces are golden brown.
- Remove the finished rolls from the oven and transfer them to a wire rack to cool before serving.