Unleavened Treats: Cottage Cheese Rolls

Mar 31, 2013

Since I was such a tease with the leavened cake the other day, here’s a real unleavened treat. Though we’re close to the end of the Days of Unleavened Bread, there are still a couple days left to make this DOUB classic. I know some people already use this recipe (because I’ve seen them talk about it on Facebook), but if you haven’t then you must immediately!

This was my mom’s go-to recipe during this season. I never could understand why people would want to eat matzo, because it’s like eating cardboard. These, on the other hand, are moist and buttery and chewy and flavorful and FULL OF AWESOME.

This recipe is really versatile. You can make it as-is, substitute whole wheat flour for part, add savory or sweet flavors, make rolls or roll out flat. I mixed it up a lot this week, using some rosemary, some cinnamon-sugar, and some whole wheat flour.

Buttermilk Dinner Rolls

Dec 24, 2012

My mom and I went back and forth for quite a while this year on what bread to make for Thanksgiving. We had a ton of people to feed, but there are so many different flavors and ingredients in Thanksgiving side dishes that we didn’t want the rolls to compete. But my cousin had made these rolls before, and sent my mom the recipe. When we saw it, it seemed like the perfect solution.

These rolls are fluffy but also still hearty, and a great complement to any meal. They won’t compete with the other dishes and are perfect for sopping up gravy or just slathering with butter and jam.