These cottage cheese bread rolls are soft and chewy. They only need 2 ingredients and no yeast is needed. The bread dough also doesn’t require any kneading. The rolls have a texture like bread made with yeast, but don’t need any yeast.
Bread rolls in a basket

These bread rolls are one of my favorite quick bread rolls to make. The cottage cheese gives the bread a soft texture while also adding a savory flavor to the bread.

Ingredients

  • Self-rising flour
  • Cottage cheese

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and salt. Since the rolls don’t contain any yeast, they use self-rising flour to help them rise and expand.

Cottage cheese: This recipe uses low-fat high protein cottage cheese. You want to use a high protein cottage cheese because protein absorbs moisture and will prevent the bread rolls from being too wet.

I also brushed the tops of the bread rolls with egg white wash, but this is optional. It helps give the rolls a slightly shiny and smooth finish. Without it, the bread rolls will still bake up fine but they will have a more rustic finish.

How to Make Cottage Cheese Bread Rolls

  • The cottage cheese is blended until smooth.
  • The cheese and flour are mixed together until a dough forms. Allow the dough to rest in the fridge for a few hours. This helps the bread develop more color and a better texture.
  • When ready to  bake, preheat your oven and add a large baking pan or oven-safe skillet filled halfway with water to the bottom half of your oven as it preheats.
  • Lightly flour your surface and divide the dough into 12 pieces. Roll each piece into a smooth ball.
  • Place the balls onto your baking pan. If using egg white wash, brush the tops of the rolls with egg white wash. Bake rolls in oven for about 25-30 minutes or until done.
  • Allow rolls to cool slightly before serving.

Golden brown bread rolls on a plate

Texture

These bread rolls have a texture just like bread made with yeast. They are soft, chewy and savory. You can also serve them with butter and herbs.
A bread roll with butter and herbs

Expert Tips

  • Make sure to use a high protein cottage cheese, around 13 to 14 grams of protein per 1/2 cup (113 grams) serving. If your cottage cheese doesn’t contain enough protein, the bread dough will be too wet.
  • The dough needs to rest in the fridge for a few hours before baking. I did try baking it right away and the bread rolls came out very pale in color and the rolls didn’t rise as much.

Cottage cheese bread rolls on a plate

More Easy Bread Roll Recipes

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5 from 4 votes

2 Ingredient Cottage Cheese Bread Rolls

These cottage cheese bread rolls are so soft and chewy and have the texture of bread made with yeast but they don't contain any yeast. You only need 2 ingredients to make this bread.
Servings: 12 rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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Ingredients

  • 3 cups (672g) high protein cottage cheese, 1%, see note before starting
  • 3 cups (390g) self-rising flour, see note before starting

Instructions
 

  • Add the cottage cheese to a blender and blend until completely smooth. It should have a smooth, yogurt-like consistency when you are done.
  • In a large mixing bowl, add the self-rising flour and the cottage cheese. Mix the ingredients with a spatula until a sticky dough forms.
  • Tightly cover the bowl with plastic wrap and let rest in the fridge for at least 3 hours. You can let it rest up to 12 hours in the fridge.
  • About 20 minutes before baking, preheat your oven to 400°F (205°C). Add a large, oven-safe cast iron skillet (or large metal baking dish) filled halfway with water to the bottom rack of the oven while it preheats. Adjust the rack that the bread will bake on to just above the bottom rack (You want the bread to bake as low in the oven as possible so the tops don’t get too dark too fast). Line a large baking sheet with parchment paper and set aside.
  • Generously flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface. The dough will be sticky, so you will need to use some flour on it.
  • Use a bench scraper or sharp knife to divide the dough into 12 equal portions. I like to weigh the dough to make sure all the rolls are the same size.
  • Shape each piece into a ball by pulling the edges to the center and pinching to seal. Place seam side down on your work surface and roll under your hand to create tension and form a round, taut ball.
  • Place the rolls onto the prepared baking sheet, spacing them about 2 inches apart. If adding egg wash finish, brush tops with egg white wash (see note section for more details).
  • Bake for about 25-30 minutes until golden brown and cooked through. Let the rolls cool on a wire rack for at least 30 minutes. Store uneaten rolls in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • Optional egg wash finish: Brushing egg wash on top of the bread before baking will give the surface a smoother, slightly shiny appearance. The bread rolls still turn out well without egg wash but they will split more on the surface and will have a more rustic appearance. If you want the bread rolls to have an egg wash finish, add the egg white of a large egg into a small bowl and whisk it lightly. Then brush rolls with the egg white right before baking.
  • Cottage cheese note:  This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (113g) serving. High protein cottage cheese will absorb more liquid and prevent your bread dough from being too moist. I tested this with Amazon Grocery 1% cottage cheese.*
  • Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed and will affect the texture of the bread. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below. I made this bread with Gold Medal* self-rising flour.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. 
Serving: 1roll, Calories: 145kcal, Carbohydrates: 25g, Protein: 9g, Fat: 1g, Saturated Fat: 0.3g, Sodium: 578mg, Sugar: 3g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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