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! And by the way, Whole Wheat Cottage Cheese Yeast Buns, make great sandwich buns too!
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. 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!
That family favorite became of the first recipes I converted to whole wheat flour. And if you are looking for a simple recipe to start your own journey to whole wheat flour, I recommend this one. Because this recipe has always produced tender results each and every time. And I am pleased to report that this whole wheat version is no different!
The best part about this recipe is that it really is so simple. A "bowl and spoon" recipe if you will. All you need besides the mixing bowl is a wooden spoon (or your favorite mixing utensil), some yeast, and a bit of flour. So easy in fact, that this is a fun recipe to make with children. These little sandwich buns are wonderful to make little grab-and-go sandwiches for those busy days.
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. 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 and six sandwich rolls, for our smaller family. But feel free to spoon up the batter in any manner that fits your family's desires...
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!
Notes 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, some brands may be drier than others.
Do remember to count the "strokes" when beating, you want some development of the gluten for a springy roll.
Leftovers toast up great!
Whole Wheat Cottage Cheese Yeast Buns
adapted from: that recipe in my little recipe binder
350-degree oven
Updated: 10.25.2021
1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten
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*
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.
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.
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.
 |
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.
You may also enjoy 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 recipe in my little recipe binder
350-degree oven
1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten
adapted from: that recipe in my little recipe binder
350-degree oven
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*
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.
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.
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!
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.
~~~~
Thank you Marilyn!
ReplyDeleteThese look soooo good. I love this time of the year, all the recipes coming out are great comfort food for the colder autumn/winter months, I'll be adding these to the to-do-list #HandmadeMonday
ReplyDeleteThank you so much Rebecca!
DeleteWe try to eat whole grains as much as possible so this looks delicious! And there is nothing like the smell of fresh yeast bread coming out of the oven!
ReplyDeleteThis is such an easy recipe, and so fun to make with little helpers. Plus when they help make the food, they definitely want to eat some!
DeleteI make a cottage cheese biscuit but haven't made yeasted rolls with cottage cheese. I'll have to give it a try.
ReplyDeleteBeth, I am going to have to search your site and find that recipe! Thanks for stopping by, I appreciate it.
DeleteHubby would like this recipe and the butter too. Thanks so much for linking up at #FoodFriday 22 for Bread Recipes. Shared.
ReplyDeleteDee, thanks for hosting, I love sharing with your readers!
Delete