Yield: 8 rolls
Prep Time: 15 minutes
Bake Time: 18–22 minutes
🔢 Macros (Per Roll)
- Calories: ~170
- Protein: 14–16g
- Carbs: 18–20g
- Fat: 4–5g
(Macros vary slightly by flour + cottage cheese brand.)
🛒 Ingredients
Dough
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1½ cups all-purpose flour
- ½ cup unflavored or vanilla whey isolate
- 2 tsp baking powder
- ½ tsp salt
Garlic Butter Topping
- 1½ tbsp light butter, melted
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- 1 tbsp chopped parsley
- Pinch salt
Optional:
- ¼ cup reduced-fat shredded mozzarella (for cheesy version)
- 1 tbsp grated parmesan
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment.
2️⃣ Blend the Cottage Cheese
For ultra-fluffy rolls:
Blend cottage cheese + eggs until completely smooth.
(This step prevents lumpy texture.)
3️⃣ Mix Dry Ingredients
In a bowl combine:
- Flour
- Protein powder
- Baking powder
- Salt
4️⃣ Form the Dough
Pour wet mixture into dry ingredients.
Stir gently until a soft dough forms.
It will be slightly sticky — that’s normal.
5️⃣ Shape Rolls
Lightly flour hands.
Divide into 8 equal balls and place on baking sheet.
Optional: sprinkle mozzarella on top.
6️⃣ Bake
Bake 18–22 minutes until golden on top and cooked through.
7️⃣ Garlic Butter Finish
Mix melted butter + garlic + parsley.
Brush generously over warm rolls.
💪 Higher Protein Version (18–20g per roll)
- Use ¾ cup protein powder + reduce flour to 1¼ cups
- Add 2 tbsp powdered milk
- Use fat-free cottage cheese
🔥 Lower-Carb Option
- Replace ½ cup flour with almond flour
- Expect slightly denser texture
🧊 Storage
- Fridge: 4–5 days
- Freezer: Up to 2 months
- Reheat: Air fryer 2–3 minutes for fresh-baked softness
