Makes: 12 mini rolls
Protein: ~10–12g per roll (depends on cheese/protein flour)
✅ Ingredients
Dough
2 cups high-protein flour (or bread flour + 1/2 cup vital wheat gluten)
1 packet active dry yeast (2¼ tsp)
¾ cup warm water (110°F / 43°C)
1 tbsp honey or sugar
1 tbsp olive oil
1 tsp salt
1 large egg
Filling
1 cup cottage cheese, blended smooth
(or ricotta for creamier texture)
1 cup shredded mozzarella (part-skim)
½ cup grated Parmesan
3 cloves garlic, minced
1 tbsp chopped parsley
½ tsp Italian seasoning
Salt & pepper to taste
Garlic Butter Glaze
2 tbsp melted butter or olive oil
2 cloves garlic, minced
1 tbsp chopped parsley
🥯 Instructions
- Make the Dough
In a bowl, mix warm water + honey + yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, olive oil, and egg.
Knead for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise 1 hour (or until doubled).
- Prepare the Filling
Blend cottage cheese until smooth.
Mix with mozzarella, Parmesan, garlic, parsley, seasoning, salt & pepper.
- Assemble the Rolls
Punch dough down and roll into a rectangle.
Spread the cheese mixture evenly.
Roll tightly into a log.
Cut into 12 equal pieces.
Place pieces into a greased muffin tin or baking dish.
- Second Rise
Let rise 20–30 minutes until puffy.
- Bake
Preheat oven to 375°F (190°C)
Bake 18–22 minutes until golden brown.
- Garlic Butter Finish
Mix melted butter + garlic + parsley
Brush over hot rolls right after baking
