No yeast required which makes these buns wonderfully quick to whip up. Since we love our Dilly Bread so much, I did a search for other cottage cheese bread and came up with this recipe from Momsdish. My only alteration was to significantly cut down on the sugar – enjoy!
1 1/2 c. full-fat cottage cheese AND 4 eggs
2 T. sugar AND 1/2 T. vanilla
1 t. baking soda AND 1/2 T. vinegar
1/2 T. baking powder AND 4 c. flour
1 beaten egg to brush the tops
Use a blender (or a food processor), to combine the cottage cheese, eggs, sugar and vanilla. In a separate small bowl, combine the baking soda and vinegar, and in a separate large bowl, whisk together the baking powder and flour.
Add the soda and vinegar mix to the blender mix and blend again, then scrape all of the wet into the flour mix and use a sturdy spatula to combine well. The dough will be very sticky. I found it easier to weigh it and then portion out 24 blobs, but however you choose to divide it, you should get 24 buns.
Preheat the oven to 350 and line a large baking sheet with parchment. Form a round shape out of each of the 24 dough blobs/portions and place them on the baking sheet with a bit of space between each one. I used a large half sheet and all 24 fit onto one pan.
Brush the tops of all with the beaten egg and bake for about 20 minutes until the tops are a lovely golden brown. Serve immediately with a lot of butter, or freeze some for later on (the girl’s love these for breakfast!).