Cottage Cheese Dill Rolls

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

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


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


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

Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

FSD Resources