Flashback Friday / Cottage Cheese Rolls

As part of Flashback Friday I have used this pastry recipe and baked up some savory appetizers instead of this sweet version. Anyway you make it, sweet or savory, this is a great recipe. Scroll all the way down to see what I have added. Baking directions remain the same.

I have been making these tasty rolls for almost 30 years now. My cousin Anne has shared the recipe with many of us. It can served on a tray of dainties glazed with a thin layer of icing, or with out the glaze and serve them alongside a bowl of soup and salad. Whether you choose to serve them sweet or savory, they are delicious! A very quick and easy to make recipe that is very popular among our circles and in our churches, but perhaps for some of you it is a new recipe. This recipe can be made ahead and frozen before you bake it guaranteeing freshly baked warm rolls.

Dough

2 cups of unbleached flour
1 1/2 cups of creamed cottage cheese (1% works fine too)
1 cup butter or hard margarine
pinch of salt optional

With a pastry blender cut the butter into the flour and salt if using.
Add the cottage cheese and knead into a ball of dough just comes together like you would for biscuits.
Divide dough into 4 equal parts.
Chill the dough for a few hours as this dough is very soft and sticky if you don't
Roll each ball into a 10-12" circle. Cut into 12 equal pieces.
Starting at the wide end roll towards the narrow.
Place them on a parchment lined baking sheet and freeze.
Take them out of the freezer. Preheat the oven to 350 and bake for 20-30 minutes (no need to thaw them first). When they get golden brown flecks they are done. So watch your oven carefully. Each oven bakes slightly different hence the time difference.
Serve them plain or glazed.

Glaze