2 Ingredient Cottage Cheese Bread Rolls (no Yeast Or Kneading) Recipe

2 Ingredient Cottage Cheese Bread Rolls (no Yeast Or Kneading) Recipe

Make 2 Ingredient Cottage Cheese Bread Rolls (no Yeast Or Kneading) Recipe for tender, no-yeast rolls—easy prep and reliable results.

Prep Time210 minutes
Cook Time30 minutes
Total Time240 minutes
Yield12

Ingredients

Instructions

Step 1: Blend the cottage cheese

Place the full measure of high-protein cottage cheese into a tall blender and process until completely smooth — the goal is a silky, yogurt-like texture with no curds. Scrape the sides once or twice so the mixture is homogenous and glossy; this smooth, slightly wet texture is the foundation for a tender, high-moisture dough.

Step 2: Combine the wet and dry into a sticky dough

In a large mixing bowl add the self-rising flour, then pour in the blended cottage cheese. Use a flexible spatula to fold and press the mixture together until a single, tacky dough forms. The dough should be cohesive but noticeably sticky — textured with small air pockets and soft strands where the spatula lifts.

Step 3: Chill the dough to hydrate and rest

Tightly cover the bowl with plastic wrap and let the dough rest in the fridge for at least three hours (up to 12 hours). Chilling firms the dough slightly and lets the flour hydrate fully, producing a smoother, easier-to-shape mass when you return to it.

Step 4: Prepare the oven environment and bakeware

About 20 minutes before you plan to bake, preheat the oven to 400°F (205°C). Place a large oven-safe skillet or metal baking dish half-filled with water on the bottom rack to create steam while baking, and line a large baking sheet with parchment paper. Adjust the rack so the baking sheet will sit low in the oven — this helps the tops brown evenly without over-darkening.


Step 5: Flour the work surface and turn out the dough

Generously dust a honed, cool work surface with self-rising flour. Carefully turn the chilled dough onto the floured surface; it will still be sticky, so use additional flour on your hands and the dough’s exterior to keep things manageable without overworking.

Step 6: Portion the dough into equal pieces

Use a bench scraper or a sharp knife to divide the dough into twelve even portions. If you want perfect consistency, weigh each piece — they should feel soft, slightly tacky, and springy to the touch.

Step 7: Shape the rolls into taut rounds

Shape each portion into a round by pulling the edges toward the center and pinching to seal, then place seam-side down and roll under your palm to create surface tension. The finished balls should be smooth, taut, and slightly puffy, with a floured underside.

Step 8: Arrange and optionally finish the tops

Place the shaped rolls onto the prepared baking sheet about two inches apart so they can expand. For a subtle shine and deeper color brush the tops with an egg white wash if desired; otherwise leave them plain for a softer matte finish.

Step 9: Bake, cool, and store

Bake the rolls for 25–30 minutes until a warm, even golden-brown crust forms and the interiors register as cooked when tapped. Cool the rolls on a wire rack for at least 30 minutes so the crumb sets. Store leftovers in an airtight container in the fridge or freezer and reheat before serving to revive texture.


Notes