I made these beauties yesterday for my first official brunch. I call it official just because I was up and cooking for it since 9am on Saturday morning. I don’t remember last time I was awake at that hour on Saturday…
It was totally worth it though! I will take it as a good sign that all these rolls belong to the past now. As does the spinach and cheddar loaf, recipe for which is coming soon.
In the meantime, here is the recipe for rolls that disappeared in a record time.
COTTAGE CHEESE AND ALMOND ROLLS
Dough (Adapted from Inspired Craft Ideas)
1 sachet active dry yeast
1 cup warm milk
½ cup sugar
50 g melted butter (about ¼ cup)
½ teaspoon salt
4 cups of flour
300g of cottage cheese (about 1 cup)
½ cup sugar
½ teaspoon vanilla extract
¼ cup chopped almonds + extra for topping
- In a large bowl dissolve yeast in the warm milk.
- Add sugar and 1 cup of the flour. Stir well. Cover the bowl and set aside to rise for about 30-40 minutes or until it has doubled in size
- Add warm (not hot) melted butter, salt, eggs and remaining flour one cup at time mixing after each addition.
- Knead the dough in the bowl for about 5 minutes until all flour incorporated and the dough reaches slightly sticky and elastic consistency.
- Cover the bowl with a cloth and let rise in a warm place for about 1 hour.
- Once risen, move the dough to a well floured surface and roll it out into a rectangle (approximate size 50cm x 32cm)
- To make the filling mix together cottage cheese (if it is very dry, add a tablespoon of sour cream or natural yogurt), sugar, vanilla and almonds.
- Mix well and spread over the surface of the dough.
- Starting from the long edge carefully roll the dough until it is one big fatty roll.
- Cut the roll in 12 (more or less) even pieces and place on a baking tray lined with baking paper.
- Generously brush rolls with slightly beaten egg and set aside to rise for another 20 minutes.
- Bake at 170C 20-25 minutes or until golden.
- Sprinkle with chopped almonds while rolls are still warm (optional)