Classic Potato Cottage Cheese Yeast Rolls- Grandma
The addition of potato flakes and cottage cheese makes these rolls different and special. Grandma often made these for Thanksgiving. That's how good they are.
This is not a FAST recipe. Like all classic yeast rolls they must raise and the yeast takes the time it needs to do that. I consider this an easy recipe but I have been working with yeast for many years.
1 cboiling water
1/2 cmashed potato flakes
1(.25 ounce) package active dry yeast
1/4 cwarm water (105 degrees to 115 degrees)
1 csmall curd cottage cheese
4 call purpose flour
·sesame seeds for garnish
·butter for brushing on hot rolls
How to Make Classic Potato Cottage Cheese Yeast Rolls- Grandma
- Please note that this recipe takes around 3 hours due to being a traditional yeast dough recipe. Rising times can vary with air temperature and humidity.
Combine the boiling water and potato flakes in a medium mixing bowl. Mix well. Cool for 10 minutes. Meanwhile, in a large mixing bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and butter until blended.
Stir cottage cheese into the potatoes. Add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a floured board. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover with a towel and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down. Turn onto a lightly floured board. Divide into 24 pieces. Shape each into a ball. Place 3 inches apart on greased baking sheets. Cover with a cloth towel and let rise again until doubled in bulk, about 45 minutes.
- Beat remaining egg until frothy. Brush over dough. Sprinkle with sesame seeds if desired. Bake at 350 degrees for 16-18 minutes or until golden brown. Brush hot rolls with melted butter. Remove from pans to wire racks to cool.