Don’t you love it when you find a recipe that is sinfully good and is quick and easy to make with few ingredients. Well, this is the recipe, Cottage Cheese Crescent Rolls. So when I say few ingredients, this recipe only takes three; butter, flour and cottage cheese. Of course, there is the option to add more ingredients if you want to spice things up a bit, but the basic three will get you some rich, flaky and buttery rolls. I added some simple powdered sugar icing flavored with almond just to dress them up.
Here are the three ingredients for the rolls, so simple.
Cottage Cheese Crescent Roll Recipe
Ingredients
For the Dough
- 2 cups AP flour
- 2 cups small curd cottage cheese
- 1 cups cold butter - shredded or cut into very small cubes
Optional - Simple Glaze
- 1 cup powdered sugar
- 1-2 tbls. milk
- 1/2 tsp. almond extract
Instructions
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Preheat the oven to 350 degrees -
In a large bowl add all the ingredients and mix with a spoon until well combined.
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Divide the dough into two equal portions, wrap in plastic and until firm.
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On a lightly floured surface roll each dough portion into a 1/8" thick circle.
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Roll each wedge starting at the widest, then place each crescent on a rimmed cookie sheet, seam side down.
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Bake for 20-30 minutes until lightly browned.
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Note: Use a rimmed baking sheet to catch the butter drippings from the rolls. It is not much but could run off a flat sheet.
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If using the icing just mix the three ingredients together and drizzle over the cooled rolls.
The simple steps to make these awesome crescent rolls ~
Shred the cold butter
Look how nicely this dough comes together. It’s nice and moist.
Roll out the dough and cut into four wedges. I actually use my pizza wheel for this.
Place the rolls on a baking sheet with the rolled end down this will keep the rolls intact while baking.
Here’s our breakfast ~ perfectly browned Cottage Cheese Crescent Rolls. They really are as good as they look.
You may have noticed the flour I was using call Jovial einkorn flour. Einkorn is an ancient grain and the oldest variety of wheat. No HMO modification here and it’s lower in gluten. Watch for my next post for my discussion of this wonderful flour. Here’s a comparison below of the einkorn flour on the left and regular AP flour on the right. I am hooked on the einkorn and use it with all my baked goods.
I have an acquaintance who used to bring something similar to church to go with coffee before service. I asked her for the recipe, but she declined to provide it. She just said teasingly, “You’d never guess it’s made with cottage cheese.” This was before the age of widespread computer searches, and long before Pinterest. When I saw these, I went, “BINGO!” I just made them and they aren’t as good as I remember hers, and mine got more brown on the bottom before lightly browning on top. (I readily admit to being an awful cook, but I keep trying) Any suggestions for fixing that issue? Mine also seem much smaller. How long should I let the dough chill?
I have made these crescent rolls countless times and I have also had an issue with browning on the bottom. I moved my oven shelf up a bit and that solved my problem. I don’t always chill my dough if my kitchen is cool that day. However, I would roll these up and pop in the fridge for a 1/2 hour to firm up the butter.
You can make your rolls larger, just cut into bigger wedges. I have made mine as big as a croissant before and really liked how they turned out. Hope all these suggestions help.
Making these for a tea party. They will go nicely with my favorite jasmine tea.