2 Ingredient Cheese Bread Rolls
Soft and cheesy bread rolls that are just 2 ingredients. These rolls are high in protein and easy to customize with other flavors.
Ingredients
- 1 cup (220 g) cottage cheese, small curd 4% milkfat
- 1 1/4 cups (157 g) self-rising flour, see note regarding amount needed
Instructions
- Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.
- Add cottage cheese to a large mixing bowl. Add in 1 cup of the flour. Stir with a spatula just until all the flour is fully incorporated and a sticky dough forms. Use your hands to knead the dough a few times while it is still in the bowl, trying your best to mash the small cheese curds into the dough. Stop kneading after 5-6 times. Gradually add in 1 tbsp of flour at a time, stirring in the flour after each addition, until your dough is no longer too sticky to work with. Do not knead this additional flour in. Just stir it in with a spatula until the dough is no longer too sticky. You should have some leftover flour.
- Divide dough evenly into 6 pieces. Wash hands clean and keep them slightly damp. Then roll one piece of dough between your palms a few times to form a compact ball. Place dough onto prepared baking sheet. Repeat with remaining dough, spacing dough balls 2 inches apart. If the dough starts to stick to your hands, dampen them again.
- Place rolls into oven and bake for about 20-25 minutes or until rolls are done (mine were done at 23 minutes). Rolls are best served soon after they are done baking. If you are not eating them right away, heat them up again when you are about to serve them.
Notes
- This recipe was originally tested with White Lily's self-rising flour which has a lower protein content than some other brands of self-rising flour. Please check the protein content of your flour before starting. If your self-rising flour has 2 grams of protein per 1/4 cup, then you can use the amount stated in the recipe.
- If your self-rising flour has 3 grams of protein per 1/4 cup, then remove 2 tbsp + 1 tsp of the flour from the amount in the recipe and replace with 2 tbsp + 1 tsp cornstarch.
- If you aren't sure how much protein is in your flour, this is a very forgiving recipe. Add enough cheese curds until a dough forms.
- Make sure to use small curds cottage cheese. I used 4% milkfat cottage cheese.
- These rolls have a light cheese flavor. If you want more flavor, you can add other cheeses to the dough. Just stir in 1/4 cup shredded version of your favorite cheese after you are done kneading the dough.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- Homemade self-rising flour:
- If using flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup and 2 tbsp all-purpose flour, 2 tbsp + 1 tsp cornstarch, 1 and 7/8 teaspoons baking powder and 1/4 teaspoon salt.
- If using flour with 2 grams of protein per 1/4 cup: Whisk together 1 and 1/4 cups all-purpose flour, 1 and 7/8 teaspoons baking powder and 1/4 teaspoon salt.
- Make sure to roll dough balls tightly because they do spread during baking and if your balls start out loose then they will not keep their round shape.
- You can double the recipe to make more rolls. The photos in the post show double the recipe.
Serving: 1roll, Calories: 122kcal, Carbohydrates: 20g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Sodium: 416mg, Sugar: 1g, NET CARBS: 20
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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