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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources