Let me tell you about my new obsession – these insanely good cottage cheese garlic rolls that have become a weeknight lifesaver in our house. Picture this: fluffy, golden-brown rolls with a subtle garlic kick, ready in just over 30 minutes. I stumbled onto this recipe when I needed something quick, low-carb, and kid-approved to go with our soups. Now? My kids literally cheer when they smell these baking. The cottage cheese keeps them moist while the almond flour gives that perfect bread-like texture without the carbs. Trust me, once you try these, you’ll be making them on repeat like we do!
Table of Contents
Table of Contents
Why You’ll Love These Cottage Cheese Garlic Rolls
These rolls are a total game-changer, and here’s why:
- Quick & easy – Ready in 35 minutes flat, even on the busiest weeknights
- Low-carb magic – All the comfort of bread without the guilt (thank you, almond flour!)
- Kid-approved – My picky eaters go crazy for that garlic aroma filling the kitchen
- Crazy versatile – Perfect with soups, salads, or even just a smear of butter
- Secretly protein-packed – Cottage cheese gives these rolls a nutritional boost
Honestly? These might just become your new “oops, I made them again” recipe like they are in our house.
Ingredients for Cottage Cheese Garlic Rolls
Here’s everything you’ll need for these addictive little rolls – simple ingredients with big flavor:
- 1 cup cottage cheese – Full-fat gives the best texture, but low-fat works in a pinch
- 1 cup almond flour – Pack it lightly when measuring (don’t overpack or they’ll be dense)
- 2 large eggs – Room temperature blends easier
- 2 cloves garlic, minced – Fresh is best here, not the jarred stuff
- 1 teaspoon baking powder – Make sure it’s fresh for maximum rise
- 1 teaspoon dried oregano – Or sub Italian seasoning if that’s what you’ve got
- 1/2 teaspoon salt – I use fine sea salt
- 1/4 cup shredded mozzarella – The melty magic that holds everything together
- 1 tablespoon olive oil – Extra virgin adds nice flavor
Ingredient Notes & Substitutions
No cottage cheese? Try ricotta (drain excess liquid first). Out of almond flour? A 1:1 gluten-free blend works, but the texture changes. Dairy-free? Use vegan cheese and lactose-free cottage cheese. Fresh herbs instead of dried? Double the amount – I love fresh rosemary in these! And if you’re garlic-obsessed like me, add an extra clove – no judgment here.
How to Make Cottage Cheese Garlic Rolls
Okay, let’s get these heavenly rolls in the oven! I’ll walk you through it step by step – it’s so simple you’ll have the dough ready before your oven finishes preheating.
- Preheat your oven to 375°F (190°C) – This is crucial! Cold oven = sad flat rolls. Line your baking sheet with parchment while you wait – no sticking disasters.
- Blend the wet team first – In a medium bowl, mix cottage cheese, eggs, garlic, and olive oil until smooth. Don’t worry about cottage cheese lumps disappearing completely – they’ll melt into magic later.
- Add the dry crew – Sprinkle in almond flour, baking powder, oregano, salt, and mozzarella. Stir just until combined – overmixing makes tough rolls. The dough will be sticky like thick muffin batter.
- Shape with wet hands – This is my pro tip! Wet your hands and form 8 equal mounds on the sheet. They won’t be perfect balls, and that’s okay – rustic is charming.
- Bake until golden – 20-25 minutes is the sweet spot. They’re done when tops are tanned like they vacationed in the Mediterranean and sound hollow when tapped.
Tips for Perfect Cottage Cheese Garlic Rolls
Here’s my hard-won wisdom: Fresh garlic is non-negotiable – powdered just doesn’t give that punch. Don’t overmix – lumpy batter means tender rolls. For extra crispiness, bake 2 extra minutes. And the golden rule? Let them cool 5 minutes before eating – I know it’s hard, but it prevents crumbly disasters!
Serving Suggestions for Cottage Cheese Garlic Rolls
Oh, the possibilities with these rolls! We’ve eaten them with everything – here are my family’s favorite ways:
- Soup’s best friend – Dunk them into creamy tomato or chicken noodle soup (they soak up broth like little sponges of joy)
- Salad sidekick – Perfect with a big Greek salad or Caesar – way better than croutons!
- Dippable delight – Serve warm with marinara, ranch, or my personal weakness – garlic butter for double garlic action
- Breakfast upgrade – Split and toast them, then slather with cream cheese and everything bagel seasoning
Honestly? They’re so good we sometimes just eat them straight from the baking sheet – no accompaniments needed!
Storage & Reheating Instructions
These rolls keep beautifully! Store cooled leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. For longer storage, freeze them in a ziplock bag – they’ll stay good for 2 months (though ours never last that long!).
To reheat, my favorite trick is popping them in the toaster for that just-baked crispness. For a softer texture, wrap in foil and warm in a 350°F oven for 5 minutes. Microwave works in a pinch, but they’ll lose some crunch – still delicious though!
Nutritional Information for Cottage Cheese Garlic Rolls
Here’s the skinny on these guilt-free goodies (per roll): 120 calories, 7g protein, and just 4g net carbs – hello, low-carb win! Full breakdown: 8g fat (2g saturated), 180mg sodium, 2g fiber. Remember: Nutrition varies slightly by ingredients/brands. These are estimates, but they’re definitely healthier than traditional bread rolls!
Frequently Asked Questions
Got questions about these cottage cheese garlic rolls? Here are the answers I give my friends when they text me in a baking panic:
Can I use regular flour instead of almond flour?
You can, but they won’t be low-carb anymore! Swap 1:1 with all-purpose flour – the texture will be slightly denser. If trying gluten-free, a 1:1 GF blend works better than just almond flour alone.
Do these rolls freeze well?
Absolutely! Freeze cooled rolls in a single layer first, then transfer to a bag. When craving hits, pop frozen rolls straight into a 350°F oven for 10-12 minutes. They’ll taste freshly baked!
My dough seems too wet – help!
No stress! Almond flour brands vary. Add 1 tbsp extra flour if it’s soupy, or let the dough rest 5 minutes – the flour will absorb more moisture. Wet hands prevent sticky shaping disasters.
Can I make these dairy-free?
Yes! Use lactose-free cottage cheese and vegan mozzarella. I’ve even used blended silken tofu instead of cottage cheese in a pinch – the texture changes but still tastes great!
Share Your Experience
Did you make these cottage cheese garlic rolls? I’d love to hear how they turned out! Tag me on Instagram or leave a comment below – nothing makes me happier than seeing your kitchen creations. Happy baking, friends!
Print
35-Min Cottage Cheese Garlic Rolls
Fluffy Cottage Cheese Garlic Rolls are a comforting and low-carb staple, perfect for busy weeknights. Kids love the garlic aroma, and they pair well with soups or salads.
- Total Time: 35 minutes
- Yield: 8 rolls 1x
Ingredients
- 1 cup cottage cheese
- 1 cup almond flour
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon baking powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the cottage cheese, eggs, minced garlic, and olive oil until smooth.
- Stir in the almond flour, baking powder, dried oregano, salt, and mozzarella until well mixed.
- Form the dough into 8 equal-sized rolls and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the rolls are golden brown and fluffy.
Notes
- For extra flavor, consider adding fresh herbs or spices to the dough.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
