High Protein Cottage Cheese Dinner Rolls

5 from 1 vote

High Protein Cottage Cheese Dinner Rolls

Soft, fluffy dinner rolls made with a full tub of blended cottage cheese, dry milk, and a tangzhong. About 10g of protein each, with no protein powder.

Prep Time30

Cook Time22

Rise Time2 15

Total Time3 7

Course: bread, dinner, Side Dish

Cuisine: American

Servings: rolls

Author: Chahinez Tabet Aoul

Ingredients

Tangzhong

3 tbsp bread flour
1/3 cup milk plus 1 tbsp

Dough

2 cups 2% cottage cheese one 16 oz container
1 large egg room temperature
1 1/2 tbsp honey
3 3/4 cups bread flour spooned and leveled
3/4 cup instant nonfat dry milk powder plus 2 tbsp; weigh if you can
2 tbsp vital wheat gluten
2 1/4 tsp instant or active dry yeast one packet
1 1/2 tsp fine salt
2 tbsp unsalted butter softened

Topping

1 large egg whisked with 1 tbsp water, for egg wash
1 tbsp unsalted butter melted, for brushing
flaky sea salt or everything bagel seasoning optional

US Customary - Metric

Instructions

Whisk the 3 tbsp bread flour and milk in a small saucepan over medium-low heat. Remove from the heat as soon as it thickens and the whisk leaves lines, about 1 to 2 minutes. Cool until just warm.
3 tbsp bread flour, 1/3 cup milk
Blend the cottage cheese until completely smooth, with no curds left.
2 cups 2% cottage cheese
In a stand mixer bowl, whisk the tangzhong, cottage cheese, egg, and honey until smooth.
1 large egg, 1 1/2 tbsp honey
In a separate bowl, whisk the bread flour, dry milk, vital wheat gluten, yeast, and salt.
3 3/4 cups bread flour, 3/4 cup instant nonfat dry milk powder, 2 tbsp vital wheat gluten, 2 1/4 tsp instant or active dry yeast, 1 1/2 tsp fine salt
Add the dry ingredients to the wet and mix on low until no dry flour remains. Cover and rest 10 minutes.
Knead on medium speed for about 5 minutes. Add the softened butter a little at a time, letting each piece mix in before adding the next, then knead another 6 to 8 minutes, until smooth, soft, and slightly tacky. If the dough feels stiff, knead in milk 1 tbsp at a time.
2 tbsp unsalted butter
Cover and let rise in a warm spot until doubled, about 80 minutes.
Butter a 9x13 baking dish. Divide the dough into 16 pieces (about 77g each), shape into tight balls, and arrange in 4 rows of 4.
Cover and let rise until puffy and touching, 40 to 55 minutes. Preheat the oven to 340°F during the last 20 minutes.
Brush the rolls with egg wash. Bake for about 22 minutes, until golden and the center reads 190°F on an instant-read thermometer. Tent with foil if they brown too fast.
1 large egg
Brush the hot rolls with melted butter and sprinkle with flaky sea salt or everything bagel seasoning, if using. Cool in the pan for 10 minutes before pulling apart.
1 tbsp unsalted butter, flaky sea salt or everything bagel seasoning

Notes

For 12 larger rolls: divide into 12 pieces (about 103g each), arrange in 3 rows of 4, and bake 25 to 27 minutes. About 13g protein per roll.
Weigh the dry milk if possible. The cup measurement is for instant dry milk (like Carnation). Non-instant is much denser.
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
Nutrition is an estimate based on 2% cottage cheese and 2% milk.

Nutrition