You only need three simple ingredients to make these savory cottage cheese crescent rolls. Flaky, buttery, and tender, these small dinner rolls pair beautifully with soups, roasts, and weeknight meals. They’re easy enough for a beginner baker, can be made ahead, frozen, or transformed into a sweet version with a quick glaze.
Homemade rolls are irresistible, but not every recipe requires hours of rising and effort. These cottage cheese crescent rolls come together fast, create delicate layers, and can be flavored savory or sweet. They’re perfect when you want fresh-baked bread without the fuss of yeast.
About these cottage cheese crescent rolls
- Flavor: Don’t worry — they do not taste like cottage cheese. The cottage cheese adds moisture and tenderness but the finished rolls taste buttery and flaky.
- Time: No yeast or rising time is needed. With no chemical leaveners, the dough is quick to prepare (about 30 minutes) and bakes in roughly 25–30 minutes.
- Savory or sweet: Serve them plain for a savory roll to accompany meals, or cool and drizzle with a simple glaze for a lightly sweet treat.
- Beginner friendly: If yeast breads intimidate you, these are a great place to start — no kneading required and very forgiving.
Ingredients
Only three ingredients are required: all-purpose flour, cottage cheese (2% or whole milk), and butter (use real butter for best texture and flavor).
Key steps
Making the dough: The butter should be slightly softened but still cool. Combine the butter and cold cottage cheese in a stand mixer or with a hand mixer and blend until mostly combined — you should not have large chunks of butter. Add the flour and mix just until the dough comes together. The dough should remain cool to the touch.
Shaping the rolls: Form the dough into a ball and divide it in half. Lightly flour your work surface and roll one half into a 12–13 inch circle. Cut the circle into 16 wedges for small, bite-sized rolls (or 12 wedges for larger rolls). Starting at the wide edge, roll each wedge toward the tip to form a crescent and place on a baking sheet. Bake at 350°F for 25–30 minutes or until lightly golden.
Frequently asked questions
No. You can mix by hand, but it will take more effort to fully combine the butter and cottage cheese. There’s no kneading required.
Store cooled rolls in an airtight container at room temperature for up to four days.
Yes. Freeze fully cooled rolls in a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.
Tips and variations
- Make them sweet: Whisk 1 cup powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons milk until smooth; drizzle over cooled rolls.
- Add orange or lemon zest to the dough, or swap some milk in the glaze for citrus juice for a bright flavor.
- For a savory finish, sprinkle grated Parmesan over each roll right before baking.
- Mix in 1 tablespoon Italian seasoning or brush baked rolls with garlic butter for another savory twist.
- Keep the dough cool while rolling — warm dough is softer and can spread during baking.
- Make ahead: Dough can be prepared up to 2 days in advance and stored in the refrigerator.
- Freezer friendly: Freeze finished rolls for up to 3 months; thaw and reheat or serve at room temperature.
Ingredients (makes about 32 small rolls)
- 1 cup (226 g) butter, slightly softened but still cool
- 1 (16 oz / 453 g) container cottage cheese (2% or whole)
- 2 1/4 cups (300 g) all-purpose flour
Instructions
- Preheat oven to 350°F.
- In a large bowl or stand mixer, combine the slightly softened butter and cold cottage cheese. Mix until combined and no large butter chunks remain. Add the flour and mix just until a cohesive dough forms; it should feel cool to the touch.
- Divide the dough in half. Roll each half into a 12–13 inch circle on a lightly floured surface. Cut each circle into 16 wedges for small rolls (or 12 wedges for larger rolls). Starting at the wide end, roll each wedge toward the tip and place on a baking sheet.
- Bake for 25–30 minutes or until the rolls are lightly golden. Cool slightly before serving, or cool completely and glaze if making a sweet version.
Notes
- To make a glaze: combine 1 cup powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons milk. Drizzle over cooled rolls.
- Add citrus zest or substitute juice in the glaze for a bright variation.
- Sprinkle Parmesan on top before baking for a savory crust.
- The dough can be mixed up to two days ahead and refrigerated; bring slightly toward room temperature before rolling if very firm.
- Freeze cooled rolls in a freezer-safe container for up to three months. Thaw at room temperature and reheat if desired.
Nutrition (per roll, approximate)
Serving: 1 roll | Calories: 114 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g