Tuesday, March 13, 2012

Baby Steps . . . No-Knead Cottage Cheese Rolls

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My present lifestyle has been evolving through most of my lifetime. I remember back in 5th grade having to give an oral presentation. My little 4x5 cards had my speech and the recipe for "Soft Molasses Cookies". I brought in a plate of cookies for the class to sample. Another girl brought in a bowl of cold oatmeal and shared on how to make oatmeal. I remember feeling so sorry for her!

If making Old Fashioned Oatmeal is where you are at, or you're at the "instant from a packet" stage . . .bless you, but it's time to take a baby step and move beyond just being able to boil water!

We are all at different levels. What level are you at when it comes to baking yeast breads? Have you tried to make any yet? Does the thought of trying, intimidate you?

It is so-ooo e-a-s-y! Let's take baby steps by starting with No-Knead Cottage Cheese Rolls! With these rolls you won't need a lot of special ingredients, just a few items you can pick up at any grocery store. You don't even have to know know how to knead bread! Read over the recipe before you begin. Make sure you have all the necessary ingredients. Make out a grocery list. Go shopping! Read over the recipe again. Get out all the ingredients and utensils you will need. Are you ready?

These tender Cottage Cheese Rolls have been a staple at every big family get together as far back as I can remember. They are flavorful, moist, incredible rolls! Don't let the cottage cheese scare you off! Shhh! They'll never know it's in there!

Directions for mixer/wooden spoon and Bread Machine.

2 3/4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup smal curd creamed cottage cheese (room temperature, drained)
1/2 cup butter
2 packages active dry yeast (5 teaspoons)
1/4 cup warm water
1 egg, room temperature


  • Measure flour, sugar, salt and cottage cheese into a large bowl; whisk to mix well.
  • Cut butter into 1/4-inch pieces.
  • Using two butter knives, cut butter into flour until mixture resembles small peas, OR crumble together using your clean fingers.
  • In a small bowl or 1 cup glass measure add yeast to warm water; let stand a few minutes.
  • Blend egg into yeast mixture.
  • Thoroughly mix yeast into flour mixture (this can be done with a wooden spoon or mixer). Dough will be sticky.
  • *Pat dough out on a lightly floured surface. Turn over a few times to coat with flour.
  • Pinch off dough the size of an egg. Roll into smooth balls in the palm of your hand.
  • Arrange in 2 buttered baking pans. Let rise about 45 minutes.
  • Bake 375degrees F. until browned 20-25 minutes.
  • Cool on wire racks. Makes 24 rolls.

Brush rolls with butter while still warm.


  • Remove bread machine bucket, add liquids- water, cottage cheese, egg.
  • Add salt, sugar and butter cut into 1/4-inch pieces.
  • Measure flour by dipping your measuring cup into the flour and level with a butter knife.
  • Make a well with your fingers and add yeast.
  • Use dough cycle setting (1:30).
  • When dough cycle is finished, follow directions beginning with , "*pat dough out on a lightly . . ."

Don't put off taking that first baby step. These are the first yeast rolls I made way back 30 some years ago, and they came out great! I know you can do it! And when you get comfortable making these, I'll share the instructions for turning this dough into CINNAMON ROLLS!!!

If these are the very first things you have ever made using yeast, I am so very proud of you! You have conquered your fear! You have taken baby steps that will open up a whole world of exciting possibilities!

Congratulations! Seems like every day we're 'Baby Stepping' . . . Over at Julie's!!!





  1. These look so tasty ... Pass the butter please!

  2. They taste incredible! I've also flattened out this dough and cut out buns to use as sandwich rolls. For Thanksgiving I added dried, sweetened cranberries and sage for making turkey sandwich buns. They looked beautiful and really complimented the turkey! Plus, this recipe can be used for yummy cinnamon rolls! Ready to baby step?


Your comments and questions are welcomed . . .