Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
4 3/4 cups
(570 grams) all-purpose flour, plus more for rolling
(37 grams) granulated sugar
(12 grams) instant dry yeast
1 1/2 teaspoons
(6 grams) fine sea salt
(460 grams) cottage cheese (preferably full fat/4%, but any will work), room temperature (see headnote)
large eggs (113 grams), room temperature
(115 grams) warm water (about 105°F/40°C)
(15 grams) finely chopped chives
Neutral oil, for greasing
In This Recipe
In the large bowl of a stand mixer fitted with the dough hook, mix the flour, sugar, yeast, and salt to combine, for 15 to 30 seconds. Add the cottage cheese, eggs, water, and chives and mix on low speed for about 3 minutes, until a dough starts to form.
Increase the speed to medium and mix for 2 minutes more. The dough will be sticky. Using greased or lightly moistened hands, transfer the dough to a lightly greased bowl. Let rise for about 1 hour, until nearly doubled in size.
Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface. Divide the dough into 12 even pieces (about 105 grams each). Gently roll each piece into a ball and place on the prepared baking sheet, arranging in staggered rows so they all fit evenly on the sheet. Cover the rolls with greased plastic wrap and let rise for 30 to 45 minutes, until nearly doubled in size.
Toward the end of the rise time, arrange a rack in the center of the oven; heat the oven to 350°F/175°C.
Bake the rolls for 18 to 22 minutes, until evenly golden brown (an instant-read thermometer inserted into the thickest portion should register at least 190°F/88°C). Let cool for 5 minutes before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell