Cottage Cheese Rolls
on Jul 31, 2025
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These easy cottage cheese rolls are soft, high in protein, and made with just four main ingredients! A quick, no-yeast recipe perfect for breakfast, a dinner side, or even as a sandwich bun. They’re freezer-friendly, easy to customize, and come together in minutes!
If you’re looking for a quick and easy bread option that’s soft, satisfying, and packed with protein, these cottage cheese rolls are a must-try! They come together with just four main ingredients, and there’s no yeast or rising time required. They’re perfect for breakfast with a side of eggs, served at dinner with a little softened butter, or even sliced in half and used as a sandwich bun. You can keep them simple or mix in your favorite seasonings or shredded cheese to switch things up!
If you love these cottage cheese rolls, you’ll also love these homemade mini cinnamon raisin bagels and homemade everything bagel bites, which both have a similar 2-ingredient dough made with Greek yogurt as the base. In the mood for something sweet? You’ll love these 2-ingredient dough cinnamon sugar pretzel bites that have a similar soft and filling texture!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cottage cheese rolls:
- Self-Rising Flour: The base of the dough. Creates a soft roll without yeast.
- Cottage Cheese: Adds moisture, protein, and a soft, tangy texture to the dough. Use full-fat cottage cheese for the best texture.
- Maple Syrup: Adds a touch of sweetness to balance out the flavors.
- Salt: For added flavor and taste.
- Egg: *Optional* Brushed on top of the rolls for a golden, shiny color and slightly firm crust.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions
- Self-Rising Flour: You can make your own self-rising flour by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. To make these cottage cheese rolls gluten-free, use gluten-free all-purpose flour here in a 1:1 ratio to make your own gluten-free self-rising flour.
- Egg: To make these cottage cheese buns egg-free, swap it out with either 3 tablespoons of melted butter or 3 tablespoons of milk. You can also omit brushing the buns altogether.
Step By Step Instructions
STEP 1: Add the cottage cheese, maple syrup, and salt to a high-powered blender and blend until completely smooth (Images 1 & 2).
STEP 2: Pour the cottage cheese mixture into a large bowl along with the self-rising flour (Image 3). Use a fork to mix the mixture together until it combines into a moist dough (Image 4).
STEP 3: Place the dough mixture onto a floured surface and immediately coat the dough in flour so that it is less sticky (Image 5). Shape the dough into a large, circular disk (Image 6). Note: The dough will be very sticky at this point, so make sure to keep the outside coated in flour to make it easier to work with.
STEP 4: Split the dough into 10 pieces (Image 7). Roll each piece into a small dough ball, gently coating with more flour as needed (Image 8).
STEP 5: Place the dough balls on a large parchment paper-lined baking pan, with a couple of inches of space in between each row to allow for rising (Image 9). Optional: Whisk the egg and brush the tops with the egg wash for a golden brown color when baked.
STEP 6: Bake the rolls for 25 minutes, or until golden (Image 10). Let the rolls cool off completely before serving.
Storage Instructions
Store cooled rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze cooled rolls for up to 3 months. To reheat, warm in oven at 350°F (175°C) for 5–7 minutes, or toast halves until warmed.
Tips For Success
- Use whole‑milk cottage cheese for the best dough texture. I recommend using cottage cheese with 4% milkfat.
- The dough will seem sticky when mixed, but immediately coat it with flour on a surface to make the outside of the dough easy to touch and work with. You may notice that the dough is still sticky when slicing into smaller pieces, but once you coat the individual pieces with flour, they will be easier to roll into small balls.
- Let the rolls cool completely before serving.
- See step-by-step photos in the post above to see how the dough should look at various steps.
Recipe FAQs
Yes! You can air fry these rolls at 350 degrees F for 20 minutes, or until the rolls are golden and dry to the touch. Let them cool completely before slicing and serving.
You can make your own self-rising flour by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. To make these cottage cheese rolls gluten-free, use gluten-free all-purpose flour here in a 1:1 ratio to make your own gluten-free self-rising flour.
Other Dough-Based Recipes You’ll Love
Everything Bagel Bites
Easiest Cinnamon And Raisin Bagels
Homemade Bagel Bites
If you tried these Cottage Cheese Buns, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cottage Cheese Rolls
Ingredients
- 2 cups cottage cheese, use whole milk cottage cheese with 4% milk; other varieties may affect texture
- 2 tbsp maple syrup
- 1 tsp salt
- 2 ¼ cups self-rising flour, plus more for dusting
- 1 egg, optional to brush the top of the rolls with for a shiny golden finish
Instructions
- Preheat oven to 375°F (190°C).
- Add the cottage cheese, maple syrup, and salt to a high-powered blender and blend until completely smooth
- Pour the cottage cheese mixture into a large bowl along with the self-rising flour. Use a fork to mix the mixture together until it combines into a moist dough
- Place the dough mixture onto a floured surface and immediately coat the dough in flour so that it is less sticky. Shape the dough into a large, circular disk . Note: The dough will be very sticky at this point, so make sure to keep the outside coated in flour to make it easier to work with.
- Split the dough into 10 pieces. Roll each piece into a small dough ball, gently coating with more flour as needed
- Place the dough balls on a large parchment paper-lined baking pan, with a couple of inches of space in between each row to allow for rising (Image 9). Optional: Whisk the egg and brush the tops with the egg wash for a golden brown color when baked.
- Bake the rolls for 25 minutes, or until golden. Let the rolls cool off completely before serving.
Notes
- Use whole‑milk cottage cheese for the best dough texture. I recommend using cottage cheese with 4% milkfat.
- The dough will seem sticky when mixed, but immediately coat it with flour on a surface to make the outside of the dough easy to touch and work with. You may notice that the dough is still sticky when slicing into smaller pieces, but once you coat the individual pieces with flour, they will be easier to roll into small balls.
- Let the rolls cool completely before serving.
- See step-by-step photos in the post above to see how the dough should look at various steps.
