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Cottage cheese rolls


  • Preheat oven to 200°C.
  • Combine the flour and cheese with 1 egg, the chopped parsley and salt in a food processor until just combined. Then add up to 150 ml milk through the feeder tube until a soft, but not sticky, dough is formed.
  • Lightly flour a workbench and lightly knead the dough until smooth. Then divide into 8-10 pieces and shape into balls. 
  • Flour a baking sheet and arrange the balls, with plenty of room between each one. Then lightly cut a cross on top of each one and brush with egg wash (made with the other egg mixed with ¼ cup milk). Cook in the oven for about 20 mins until golden brown and firm.
  • Serve warm or the next day, sliced and toasted.
  • nb. When thoroughly cool, they can be wrapped and then frozen for up to 1 month.


  • 500 gm self-raising flour
  • 250 gm low-fat cottage cheese
  • 2 large eggs
  • 3 tbsp chopped fresh parsley
  • ½ tspn sea salt
  • milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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