Whole Grain Cottage Cheese Yeast Buns

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been making these yeast buns for many years. The recipe has been in my little black binder of recipes saved from different sources from so long ago. So long, in fact, I cannot give credit to the original maker. Possibly you have a few recipes like that, recipes that you have made time and time again for your family and friends, and you no longer remember where they came from.

Don't forget to enjoy some molasses honey butter, so good. 

This is my first time making them with whole wheat flour. This recipe has always produced the best results each time I have made them, and I am pleased to report that this version is no different! The fun part about this recipe is that it is so simple. A wooden spoon recipe if you will. All you need is a wooden spoon (or your favorite utensil), some yeast and a bit of flour.

So easy in fact, that this a great recipe to make with children. Granted you might get some flour on the floor in the stirring part, but the memories and the delicious baked buns will more than make up for a little broom duty.  Plus if you have a set of muffin top muffin pans, this recipe makes great sandwich buns.

Whole Grain Cottage Cheese Yeast Buns
adapted from: the recipe in my little recipe binder
350-degree oven

1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten
1 t salt
1/4 t baking soda
1 c cottage cheese, gently warmed
2T gluten flour
about 2 1/4 - 2 1/2 c whole wheat flour

Cook's notes:  This is a sticky very dough, do not use more than the listed flour amount.

In a large bowl, dissolve the yeast in the water, add sugar, soda, cottage cheese, egg, and the salt on top.

Add the gluten flour, and 1 cup of the whole wheat flour, mix well.

Add an additional 1 1/2 c flour, again mixing very well. Using the wooden spoon, beat the batter 20-25 strokes to develop the gluten.

If the dough is not releasing from the sides of the bowl, add the final 1/4 c flour mixing well.

Take care to leave no dry pockets of flour as well as no wet pockets of cottage cheese.

Scrape down the sides of the bowl, cover with a damp towel. Let rise for 1 hour.

A serving spoon from your flatware set is the perfect size to scoop out the dough.

Stir down dough, evenly divide between 12 prepared muffin cups
or
for smaller families use 6 muffin cups and 4-6 muffin top muffin cups for sandwich buns.

Let rise in a warm spot another 30 minutes or until doubled.

Bake 25-30 minutes or until done in your oven.

PS, these dinner buns are great with Molasses Honey Butter.

Molasses Honey Butter

1/4 c butter
1 T molasses
1 t honey

Combine all ingredients in a small bowl, mix well to combine, beat until creamy.
Serve the Molasses Honey Butter with the warm baked buns.

Breakfast is served!

The next day, any leftover sandwich buns make a wonderful fried egg sandwich for your breakfast.

Enjoy!

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