Nothing is as quintessentially Israeli as cottage cheese. It is the stuff that Israeli children are raised on, a nod to the days where children grew up on socialist kibbutzim, and ate from the land and the farm. It serves a perfect purpose in these hearty rolls. It enriches them, and adds protein, and just generally makes them better than any other roll you have ever eaten.
- Cook Time
- Prep Time
- 21 rollsServings
- 6 cups all-purpose flour
- 1 tablespoon dried yeast
- 2 teaspoons salt
- ⅓ cup brown sugar
- 2 tablespoons butter
- 2 large eggs
- 2 cups full fat cottage cheese
- Up to ½ cup milk + approximately ¼ cup milk for brushing rolls before baking
- Sesame seeds for sprinkling on top of rolls before baking
1. Combine all dry ingredients in a large bowl, mixing before each addition.
2. Add the cottage cheese and eggs, and mix to combine.
3. Slowly add milk and mix, until a soft but not sticky dough has formed.
4. Remove the dough from the bowl, and knead until smooth and elastic.
5. Form a ball, place back in the bowl, and cover the bowl with plastic wrap.
6. Let rise until the dough reaches the top of the bowl, or until the dough is light, and airy, and has started to form visible air bubbles on the top.
7. Once fully risen, deflate dough and divide into 21 portions.
8. Roll into balls, then form a snake and tie a simple knot (optional).
9. Place rolls on a baking paper lined baking sheet, leaving room for rolls to expand and rise.
10. Let rolls rise until they appear puffed like marshmallows, then lightly brush with milk, sprinkle with sesame seeds, and bake at 350°F (175°C) for 20 minutes, or until golden brown
11. Let cool completely before eating. Store in an airtight container on the counter for up to 3 days, or keep in the freezer and defrost as needed.