The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cottage Cheese Rolled Oat Rolls & Mini Baguettes

isand66's picture

Cottage Cheese Rolled Oat Rolls & Mini Baguettes

My first intention was to make some hamburger and hot dog buns, but as usual I couldn't resist the temptation to be more creative.  These rolls really didn't turn out ideal for its original purpose, but they do taste real good none the less.

I usually don't use yeast anymore in most of my baking since I prefer to use my sourdough starter, but in this case my starter was not ready for duty so I used instant yeast and a long cold slumber in the refrigerator to develop some nice flavors.

The end result was nice semi-soft roll with a nice crumb and simple clean flavor.  These rolls make great sandwiches and go well with a smear of cream cheese or butter!


453 grams Bread Flour (KAF is my brand of choice)

200 grams Whole Wheat Flour (KAF Organic)

80 grams Rolled Oats

155 grams Cottage Cheese Drained (I used 2%)

11 grams Olive Oil

55 grams Egg Yolks (about 3 yolks depending on your egg size)

405 grams Water (90 degrees F.)

7 grams Instant Yeast (If you have Active Yeast you need to convert from Instant and increase the amount.  You will also need to activate the yeast in the water first if you don't use Instant Yeast.  Instant Yeast does not require any activation and can be mixed with the dry or wet ingredients)

11 grams Blue Agave sweetener (Feel free to substitute honey or molasses if desired)

14 grams Table salt or sea salt


Mix the flours and oats with the water for 1 minute in your mixer or by hand in your work bowl.  Let it sit covered for 1 hour to autolyse.

After an hour mix in the cottage cheese, eggs, oil, yeast, agave and salt and mix on speed 2 on your mixer for 4 minutes or by hand.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1 minute and form it into a ball.  Let it rest for 10 minutes.  After 10 minutes do a stretch and fold from all sides and form it into a ball again.  Let it rest another 10 minutes and then do 1 additional stretch and fold and immediately put it in a lightly oiled bowl.  Cover the bowl and put it in your refrigerator for 1-3 days.

When you are ready to make your rolls take the dough out of the refrigerator and keep it in its bowl at room temperature for 1.5 -  2 hours.  After its rest it is time to shape the rolls or baguettes or Boules, etc.  I decided to make rolls and mini baguettes.    Cut the dough into 3 oz. pieces and form round rolls making sure each roll is nice and tight. or form into small rectangle and roll into mini baguettes.  Place rolls on cookie sheet and cover the rolls with a clean lint free towel sprayed with water or a piece of plastic wrap lightly sprayed with cooking spray.  Let the rolls rest at room temperature for 2 hours or until they are at least 1.5 the size.

I was going to use an egg wash which would have been a nice idea had I not been trying to cook dinner and prepare another dough for today, so unfortunately that step was omitted.  Feel free to use an egg wash and add some seeds or bran flakes etc. for that nice finishing touch.

Around 30 minutes before baking the rolls, prepare your oven and pre-heat at 425 degrees.  I used my usual set-up for steam and added 1 cup of boiling water to a pan on the bottom shelf but for rolls you could omit this step and you will get softer rolls if that is what you desire.

It should take around 20-25 minutes to bake the rolls and they should be nice and brown on the bottom and top.  When done, let them cool on a wire rack and enjoy.This post has been submitted to Yeast Spotting at



dabrownman's picture

a roll that would be great for hamburgers if if wasn't too soft and delicate for burger use?  Where did you come up with cottage cheese and oats together?  Because they are both chunky?  Does the cottage cheese go in with the autolyse or does it go in with the oil and eggs?  Do you smooth out the cottage cheese to remove the chunks, or drain it?   What?  No slashes on the minibags?  Lost opportunity for practice from my view :-)

Nice rolls for sandwiches Ian.

Bake On.

isand66's picture

Thanks DA...they actually would be great for burgers, but I didn't make them big enough!

I've made rolls with oats in the past that always came out good and I was looking at someones recipe that used yogurt so I figured I would substitute the cottage cheese.

I actually didn't drain the cheese at all since it was already pretty solid and I didn't break up any of the chunks.

I believe I added teh cheese after the autolyse.  I will have to back and update the recipe in case anyone wants to give this a try.  The bagettes were supposed to have been hot dog buns.....If I can manage to stop eating them I might try one on a hotdog or rather over a hotdog!

These are rather addictive rolls and I'm sure if you use your WYW starter instead of the yeast they will only get better.


Maluz's picture

I want to try this recipe, but first I would like to know if I can bake it on the same day, or is it better if I retard for a day or 2 in the fridge? I know retarding improve the taste and texture for any bread made with wild yeast but I haven't had good results when using baker's yeast. Is there any trick?



isand66's picture

Hi Lucia,

You can certainly bake it on the same day and I'm sure it will work just fine.

Instead of putting the dough in the refrigerator just leave it out until it almost doubles in size which could take 1-2 hours.

You may want to increase the yeast amount slightly if you do this.  The method I follow from Peter Reinhart cuts down the yeast so when it sits in the fridge it won't expand too quickly.

Putting it in the refrigerator helps develop the flavor and is also done for convenience since you could technically just make a certain portion on one day and then the rest another day.  If you follow the recipe I think you will be happy with the results...I hope :).

Let me know which way you decide to go and how it comes out.

If you have any problems you can feel free to contact me here or email me at

Thanks for your interest and I hope it works out well.


Maluz's picture

Ian, what a keeper this recipe is.

Baked it this afternoon, and I think it is the best oat bread I have ever tried. Can't wait for tomorrow, when I am taking  theses rolls to my grandson in London. He is only 4 but loves grandma's bread. 

Thank you so much.









isand66's picture

Thanks Lucia I'm so happy you liked the recipe.

I hope your grandson enjoys them as well.