Short, Catchy Intro
So you want warm, fluffy dinner rolls… but you also want the effort level to be basically zero. Same. These 2-ingredient cottage cheese dinner rolls are the “I totally bake from scratch” flex… without the whole measuring 12 powders and crying part.
You mix, you scoop, you bake. That’s it. And somehow you end up with rolls that look like you did something impressive with your life. Love that for us.
Why This Recipe is Awesome
Two ingredients. No yeast. No rise time. No “let it proof” drama. You get cozy rolls fast, and your kitchen stays in the “not a disaster zone” category.
Also: these rolls have that soft, tender vibe inside, with a lightly golden outside. Perfect for soups, chili, breakfast sandwiches, or just standing at the counter eating one like a raccoon.
Bonus: cottage cheese adds moisture and protein, so they’re more filling than basic dinner rolls. IMO, that’s a win.
Ingredients You’ll Need
- Cottage cheese (1 cup) – Full-fat tastes best, but use what you’ve got. Small curd works great.
- Self-rising flour (1 ½ cups) – The “cheat code” flour. It already has the baking powder + salt built in.
Optional (but highly recommended): melted butter for brushing, flaky salt, garlic powder, or everything seasoning. Because we’re not monsters.
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the dough: Add cottage cheese and self-rising flour to a bowl. Stir until it turns into a shaggy dough.
- Bring it together: Use your hands to knead in the bowl for about 20–30 seconds, just until it’s mostly smooth. If it’s sticky, dust in 1–2 tablespoons extra flour.
- Shape the rolls: Divide into 8 equal pieces. Roll each into a ball and place on the baking sheet. Keep them close together if you like soft sides, spaced out if you want more browning.
- Bake for 18–22 minutes, until the tops are lightly golden and the rolls feel set.
- Finish like a legend: Brush warm rolls with melted butter. Sprinkle flaky salt if you want that “bakery energy.”
- Eat immediately (carefully). Waiting is overrated.
Common Mistakes to Avoid
Not preheating the oven. Yes, it matters. “I’ll just turn it on while I mix” is how you get sad, pale rolls. Rookie mistake.
Over-kneading. You’re not training for a boxing match. Knead just until the dough comes together—too much mixing can make them tough.
Adding too much flour. If the dough is a little sticky, that’s normal. Add flour slowly. Dumping in a ton makes dry rolls, and nobody wants that.
Using watery cottage cheese without adjusting. If your cottage cheese looks super wet, drain a little liquid or add 1–2 extra tablespoons of flour. Easy fix.
Alternatives & Substitutions
No self-rising flour? You can make your own: for every 1 cup all-purpose flour, mix in 1 ½ tsp baking powder + ¼ tsp salt. For this recipe (1 ½ cups), use 2 ¼ tsp baking powder + ⅜ tsp salt (about a scant ½ tsp).
Want it smoother? Blend the cottage cheese for 10 seconds before mixing. You’ll get a more “classic roll” texture with fewer curds.
Make it savory: Add garlic powder, Italian seasoning, or shredded cheddar (yes, that technically adds an ingredient, but it’s worth it).
Make it sweet-ish: Brush with honey butter after baking. It’s not a dessert roll, but it feels like a warm hug.
Print2-Ingredient Cottage Cheese Dinner Rolls
Warm, fluffy dinner rolls with just cottage cheese + self-rising flour. No yeast, no rising, no drama—mix, shape, bake, butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (small curd; full-fat recommended, but any works)
1 1/2 cups self-rising flour (plus 1–2 tbsp more if dough is sticky)
Optional: 1 tbsp melted butter for brushing after baking
Optional: flaky salt / garlic powder / everything seasoning
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix cottage cheese + self-rising flour in a bowl until a shaggy dough forms.
3. Knead briefly (20–30 seconds) until mostly smooth. If sticky, add flour 1 tbsp at a time.
4. Divide into 8 pieces and roll into balls. Place on the baking sheet (close for softer sides).
5. Bake 18–22 minutes until lightly golden and set.
6. Brush with melted butter and add flaky salt/seasoning if using. Serve warm.
Notes
If cottage cheese is very watery, drain a little or add 1–2 extra tablespoons flour.
For smoother texture, blend cottage cheese 10 seconds before mixing.
DIY self-rising flour: for each 1 cup AP flour add 1 1/2 tsp baking powder + 1/4 tsp salt.
FAQ (Frequently Asked Questions)
Do these taste like cottage cheese? Not really. The cottage cheese mostly melts into the dough and makes it tender. You get “soft roll,” not “cheese curd bread.”
Can I use Greek yogurt instead? That’s a different recipe vibe. It can work, but cottage cheese gives a softer, moister roll. If you swap, start with slightly less flour and adjust.
Can I use all-purpose flour instead of self-rising? Yes—just DIY the self-rising flour using baking powder + salt (see above). Easy.
Why is my dough super sticky? Some cottage cheese brands are wetter. Drain a little or add flour 1 tablespoon at a time until it’s workable.
Can I make them in the air fryer? Yep. Air fry at 330°F (165°C) for 10–12 minutes, depending on size. Do a test batch first because air fryers love chaos.
How do I store them? Airtight container at room temp for 2 days, or fridge for up to 5 days.
Can I freeze them? Absolutely. Freeze cooled rolls in a bag. Reheat at 350°F (175°C) for 8–10 minutes or microwave for 20–30 seconds.
Final Thoughts
These rolls are proof that you don’t need a bakery degree (or patience) to get something warm and delicious on the table. Make them for dinner, dunk them in soup, or turn them into little sliders. Either way: you win.
Now go impress someone—or yourself—with your new “2 ingredients” superpower. You’ve earned it.
