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classic potato cottage cheese yeast rolls- grandma

(2 ratings)
kathiecc avatar
Recipe by
Kathie Carr
@kathiecc
North Liberty, IN

This recipe for old fashioned home made yeast rolls was one of my Grandma's favorites. She also had a recipe that used leftover real mashed potatoes but she liked being able to keep instant potatoes on hand for this recipe. 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.

(2 ratings)
yield 12 serving(s)
prep time 3 Hr
cook time 15 Min

Ingredients For classic potato cottage cheese yeast rolls- grandma

  • 1 c
    boiling water
  • 1/2 c
    mashed potato flakes
  • 1
    (.25 ounce) package active dry yeast
  • 1/4 c
    warm water (105 degrees to 115 degrees)
  • 1/4 c
    sugar
  • 1 tsp
    salt
  • 2 lg
    eggs
  • 2 Tbsp
    butter
  • 1 c
    small curd cottage cheese
  • 4 c
    all purpose flour
  • sesame seeds for garnish
  • butter for brushing on hot rolls

How To Make classic potato cottage cheese yeast rolls- grandma

  • 1
    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.
  • 2
    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.
  • 3
    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.
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