Whole Wheat Cottage Cheese Yeast Buns

Whole Wheat Cottage Cheese Yeast Buns, are delicious, tender, and only require a bowl and a spoon for mixing.  This recipe is so easy, making it perfect to stir together with your favorite young helper by your side! 

I had been making the original recipe for these tender yeast buns for many, many years. 

So long, in fact, I am unable to give credit to the original maker or author of the recipe. Where the recipe came from is gone from memory. It might have been ripped out of an old magazine. Or possibly copied down from a recipe card belonging to a friend. But Cottage Cheese Yeast Buns was one of those really good recipes I made time and time again! Because they always turned out tender, soft and delicious! In other words, perfect!

Another family favorite, just as delicious in whole wheat. 

This family favorite became one of the first few recipes I converted to whole wheat flour. The success of this recipe once converted, gave me the inspiration (and courage) to move on the next family favorite. If you are looking for a simple recipe to start your own journey to baking with whole wheat flour, I recommend this one. Because this recipe always produced tender results, and I am pleased to report that this whole wheat version is no different! 

No fancy equipment is needed, a bowl and spoon do an excellent job.

The best part about this recipe is that it really is that simple. A "bowl and spoon" recipe if you will. Which are always my favorite kind of recipes. Where all you need besides the mixing bowl is a wooden spoon and the desire to make delicious yeast buns. With a recipe this easy, it is perfect to make with your favorite kitchen helpers. Children enjoy eating the food they help make, and that includes whole wheat bread. Granted you might get some flour on the floor in the stirring part, but the memories and the delicious baked buns will more than make up for a little broom duty.  

Do you have a set of muffin top pans tucked way back in your pantry?

Plus if you have a set of muffin top pans, this Whole Wheat Cottage Cheese Yeast Bun recipe makes great sandwich buns! This recipe makes 12 buns, total. Often we will divide the batter between the two pans, getting six dinner buns using muffin pans, and six sandwich rolls from the muffin top pans, for our smaller family. But feel free to spoon up the batter into the pan that will fit your family's mealtime needs. Because that is who you are baking for...

Additional thoughts on this recipe: 

This is a sticky dough, do not use more than the listed amount of flour.

Cottage cheese moisture content will vary by manufacturer, which accounts for the listed flour amount with a 1/2 cup spread. 

Since some cottage cheese brands may be drier than others, if you do not need the extra 1/2 cup, don't use it. 

Do remember to count the "strokes" when beating, you want to development some gluten for a springy soft roll.

And like all homemade rolls, leftovers toast up great!

Ingredients needed for this recipe:

• whole wheat flour
• sugar
• egg
• oil
• salt
• yeast
• baking soda
• yeast
• cottage cheese
• gluten flour

You will also need the following:

• large mixing bowl
• measuring cups
• measuring spoons
• silicone spatula
• whisk or wooden spoon
• muffin pans

Now we are ready to begin!

Whole Wheat Cottage Cheese Yeast Buns
adapted from: that favorite recipe in my little recipe binder
350-degree oven

UPDATED: 11.03.2024

1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten

1 T oil
1 t salt
1/4 t baking soda
1 c cottage cheese, heated until hot, then cooled until warm
2 T gluten flour
about 2 - 2 1/2 c whole wheat flour*

In a large bowl, dissolve the yeast in the warm water, add sugar, soda, cottage cheese, egg, oil, and salt on top.

Add the gluten flour, and 1 cup whole wheat flour, mix well. To help develop the gluten you will need to beat the batter (about 25 strokes) with a wooden spoon. You will want to count the strokes, or if you have a young helper, they can count for you... 

Add an additional 1 c whole wheat flour, again mixing very well. 

Once mixed, use the wooden spoon to beat the batter 25-30 strokes (you will want to keep count!) to complete the development of the gluten.

The dough should be releasing itself somewhat from the sides of the mixing bowl. If the dough is not releasing, add additional whole wheat flour in 1/4 cup amounts, up to 1/2 cup total flour. Beat well after adding additional whole wheat flour. 

Take care to leave no dry pockets of flour as well as no wet pockets of cottage cheese.

Using a silicone or rubber spatula, scrape down the sides of the bowl, cover with a damp towel. Let rise for 1 hour.

Stir down the dough, evenly divide between 12 prepared muffin cups or muffin top pans.
or
if desired, divide the dough between 6 muffin cups and 4-6 muffin top muffin cups for sandwich buns.

Let rise in a warm spot for another 30 minutes or until doubled.

Bake 25-30 minutes or until done in your oven.

PS, these yeast buns are great when spread with Molasses Honey Butter.

Molasses Honey Butter
by the seat of my pants!

1/4 c butter
1 T molasses
1 T honey

Combine all ingredients in a small bowl, mix well to combine, beat until creamy.
Serve the Molasses Honey Butter with the warm baked buns.

Breakfast is served!

* Note: Different brands of cottage cheese will become quite liquid when warmed, and other brands may stay fairly solid. This accounts for the range given for the flour. 

Storage options for Whole Wheat Cottage Cheese Yeast Buns. You may safely store the baked buns at room temperature for one to two days. Refrigerate for longer storage. I personally have not frozen the baked buns, but I do believe they would be dry when defrosted due to the low-fat content of the recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Whole Wheat Cottage Cheese Yeast Buns has been included below.

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Onion Supper Bread 

#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!

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Printable "copy and paste" version:

Whole Wheat Cottage Cheese Yeast Buns
adapted from: that favorite recipe in my little recipe binder
350-degree oven

UPDATED: 11.03.2024

1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten

1 T oil
1 t salt
1/4 t baking soda
1 c cottage cheese, heated until hot, then cooled until warm
2 T gluten flour
about 2 - 2 1/2 c whole wheat flour*

In a large bowl, dissolve the yeast in the warm water, add sugar, soda, cottage cheese, egg, oil, and salt on top.

Add the gluten flour, and 1 cup whole wheat flour, mix well. To help develop the gluten you will need to beat the batter (about 25 strokes) with a wooden spoon. You will want to count the strokes, or if you have a young helper, they can count for you... 

Add an additional 1 c whole wheat flour, again mixing very well. 

Once mixed, use the wooden spoon to beat the batter 25-30 strokes (you will want to keep count!) to complete the development of the gluten.

The dough should be releasing itself somewhat from the sides of the mixing bowl. If the dough is not releasing, add additional whole wheat flour in 1/4 cup amounts, up to 1/2 cup total flour. Beat well after adding additional whole wheat flour. 

Take care to leave no dry pockets of flour as well as no wet pockets of cottage cheese.

Using a silicone or rubber spatula, scrape down the sides of the bowl, cover with a damp towel. Let rise for 1 hour.

Stir down the dough, evenly divide between 12 prepared muffin cups or muffin top pans.
or
if desired, divide the dough between 6 muffin cups and 4-6 muffin top muffin cups for sandwich buns.

Let rise in a warm spot for another 30 minutes or until doubled.

Bake 25-30 minutes or until done in your oven.

PS, these yeast buns are great when spread with Molasses Honey Butter.

Molasses Honey Butter
by the seat of my pants!

1/4 c butter
1 T molasses
1 T honey

Combine all ingredients in a small bowl, mix well to combine, beat until creamy.
Serve the Molasses Honey Butter with the warm baked buns.

* Note: Different brands of cottage cheese will become quite liquid when warmed, and other brands may stay fairly solid. This accounts for the range given for the flour. 

Storage options for Whole Wheat Cottage Cheese Yeast Buns. You may safely store the baked buns at room temperature for one to two days. Refrigerate for longer storage. I personally have not frozen the baked buns, but I do believe they would be dry when defrosted due to the low-fat content of the recipe. 

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