Cottage Cheese Dill Rolls

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
2 dozen sandwich rolls or 4 dozen dinner rolls

Cottage cheese and dill combine to make unconventional rolls for any foodservice operation.

Ingredients

1,269 g. warm water
482 g. small-curd cottage cheese
409 g. eggs
217 g. European-style butter, soft
25 g. malt syrup
3,186 g. bread flour
25 g. instant dry yeast
110 g. sugar
72 g. salt
25 g. prepared horseradish
72 g. fresh dill, chopped
Egg wash, as needed
Kosher salt, as needed

Steps

1. Whisk water, cottage cheese, eggs, butter and malt syrup together until blended. Add flour, yeast, sugar and salt. Knead in mixer fitted with dough hook for 4 mins. on low speed, then 4 mins. on medium speed.

2. Add horseradish and dill and mix on low speed for about one minute, or until well incorporated. The final dough temperature should be 82°F and have full gluten development.

3. Ferment overnight in refrigerator. Scale dinner rolls at 56 grams each and sandwich rolls at 126 grams each and shape onto perforated pans on a sheet pan. Spray with egg wash and garnish with salt.

4. Final proof until double in size in warm proof box. Spray with egg wash a second time before placing into 325°F. oven for about 10 to 12 mins. for dinner rolls, or 12 to 15 mins. for sandwich rolls. Cool.

Recipe by Restaurant Associates

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources