Sourdough Discard Cottage Cheese Herb Rolls
Rich, tender rolls made with sourdough discard and cottage cheese for a subtle tang and moist crumb. Fresh herbs and a touch of garlic make these versatile for breakfast, lunch, or dinner. The cottage cheese adds protein and keeps the dough supple without excessive moisture.
Steps
Before you start
- Measure sourdough discard at room temperature (active or not, both work)
- Have all ingredients measured and ready
- Preheat oven 15 minutes before baking
Mix dough
- In a large bowl or stand mixer, combine 1 cup (240 ml) room-temperature sourdough discard, 3/4 cup (180 g) cottage cheese, 2 tablespoons (30 ml) olive oil, minced garlic, and 1/2 teaspoon (3 g) instant yeast.
- Stir until combined, about 1 minute.
- Add 2.5 cups (310 g) all-purpose flour, 1.25 teaspoons (8 g) salt, 1 tablespoon (6 g) rosemary, 1 tablespoon (4 g) thyme, and 2 tablespoons (8 g) chives.
- Mix on low speed for 2–3 minutes until all flour is hydrated.
- The dough will be soft and slightly sticky but should hold together.
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Ready when: All flour is hydrated and dough is soft and cohesive
Tip: Don't overmix once flour is added; a slightly rough dough is fine and will develop gluten during the rise.
First rise
- Cover the bowl loosely with a damp kitchen towel or plastic wrap and let the dough rest at room temperature (68–72°F / 20–22°C) for 60 minutes.
- The dough should increase by about 50% in volume and feel airy and bubbly when gently pressed.
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Ready when: Dough is visibly puffed and a gentle poke leaves a slight indent that slowly springs back halfway
Tip: Sourdough discard and cottage cheese ferment slowly; if your kitchen is cool (below 68°F / 20°C), extend the rise to 90 minutes.
Shape rolls
- Turn the dough onto a lightly floured surface.
- Divide it into 12 equal pieces (roughly 2 oz / 56 g each).
- Working with one piece at a time, gently pull the edges toward the center and roll into a taut ball.
- Place seam-side down in a buttered 9×13-inch (23×33 cm) baking pan, arranging the rolls in 3 rows of 4.
- They should touch slightly but not be crammed together.
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Ready when: All 12 rolls are evenly shaped and fitted in the pan
Tip: Keep the work surface lightly dusted with flour to prevent sticking, but avoid adding excess flour to the rolls themselves.
Second rise
- Cover the pan with a damp towel or plastic wrap and let the rolls rise at room temperature for 60 minutes, until they are puffy and fill most of the space in the pan.
- They should spring back slowly when poked gently.
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Ready when: Rolls are visibly plump and occupy most of the pan; gentle pressure leaves a slowly-fading indent
Tip: If you want rolls with defined edges, space them farther apart and extend the rise to 75 minutes for more volume.
Preheat ovenOven 400°F / 205°C
- About 15 minutes before the rolls finish rising, preheat your oven to 400°F (200°C).
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Ready when: Oven reaches 400°F (200°C)
Tip: A hot oven gives the rolls a strong initial rise and a golden-brown crust.
Bake rollsOven 400°F / 205°C
- Place the pan in the preheated oven and bake for 22–26 minutes at 400°F (200°C).
- The rolls should be golden brown on top and pale golden on the sides.
- An instant-read thermometer inserted into the center of a roll should read 195–200°F (90–93°C).
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Ready when: Tops are deep golden brown, and internal temperature is 195–200°F (90–93°C)
Tip: If the tops are browning too fast, tent the pan loosely with foil after 15 minutes, but remove it for the last 5 minutes to crisp the crust.
Cool and serve
- Remove the rolls from the oven and let them cool in the pan for 5 minutes.
- Turn them out onto a wire rack or serve directly from the pan.
- They are best enjoyed warm or at room temperature within 4 hours.
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Ready when: Rolls are cool enough to handle without burning your fingers
Tip: Freshly baked rolls are tender and release easily from the pan; don't wait too long or they'll stick as they cool.
Good to know
Tips
- Sourdough discard can be either active (bubbly and freshly fed) or dormant. Both work; the dough may rise slightly faster if the starter is active.
- Cottage cheese adds moisture and protein, creating a tender crumb and subtle tang. Do not substitute with cottage cheese desserts or those with added sweeteners.
- Fresh herbs make a big difference in flavor. If using dried, reduce amounts by two-thirds and mix them into the dough rather than leaving them visible on top.
- For an herb-topped finish, brush the rolls lightly with water or egg wash before baking and sprinkle extra fresh herbs or fleur de sel on top.
Make ahead
Dough can be mixed and shaped, then covered and refrigerated for up to 12 hours. Allow an extra 30–45 minutes for the second rise at room temperature before baking. Alternatively, bake the rolls, cool completely, and freeze for up to 2 weeks.
Storage & reheating
Room temperature (in an airtight container): up to 2 days. Refrigerator: up to 5 days. Freeze: up to 2 weeks. Reheat in a 350°F (175°C) oven for 8–10 minutes, wrapped loosely in foil to prevent over-browning.
Substitutions
- fresh rosemary, finely chopped → 1 teaspoon dried rosemary. Dried herbs are more concentrated; use about one-third the fresh amount. Add them directly to the dough mix.
- fresh thyme leaves, finely chopped → 1 teaspoon dried thyme. Dried thyme works well; reduce the amount as above. Both herbs can be replaced with Italian seasoning or herbes de Provence if preferred.
- cottage cheese, full-fat or 2% fat → ricotta cheese or Greek yogurt (plain, full-fat). Use the same weight (180 g). Both add richness and moisture similar to cottage cheese. Strain yogurt in a sieve for 30 minutes first if it's very wet.
- instant yeast → 1/4 teaspoon active dry yeast. Active dry yeast is slightly less concentrated than instant; use about half as much. The rise may take 15–20 minutes longer.
