These cottage cheese rolls are a favorite, be it family or friends - including all wheat-lovers.
So I decided to bring them back for this FLASH BACK FRIDAY.
I'll leave the original post here - except to note that now I use one cup of Julie's Flour Mix instead of the individual flours listed in the original recipe. The dough handles so well. In the photo above I made the rolls without the added grated cheese as shown in the original recipe, which is the way I make them most often.
The rolls are great with soup, or delicious as a snack with cheese or jam.
I'll repeat the recipe here with my new flour preference ...
- 1 cup Julie's Flour mix
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup butter
- 1 egg
- creamed cottage cheese (to make 3/4 cup)
- extra sweet rice flour for handling dough
- Mix dry ingredients together in bowl.
- Using pastry blender, cut in butter
- Put egg in measuring cup and fill with cottage cheese to make 3/4 cup -- whisk together.
- Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed. Dough should still be a little sticky. I don't usually need any extra sweet rice flour.
- Cover dough and chill for several hours - at least two , its better over night.
- Divide dough into parts as per desired use.
- For the cheese rolls - one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick) Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip.
- For the sausage rolls , roll dough (1/4" thick) into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down. I used Winkler Farmer Sausage that was wonderful.
- For the schnetki click on the link (above) to the original wheat schnetki recipe and follow the same instructions to make them.
- Bake at 375 degrees until golden brown.