I’m always on the lookout for quick and easy bread roll recipes that I can serve for breakfast on Sundays. This recipe for spelt cottage cheese rolls with sourdough contains just a few ingredients, is quick to make and most importantly: the rolls are crispy on the outside and fluffy and tender on the inside and simply delicious. I know that no sourdough recipe is quick to make and these sourdough rolls also need time. But the dough comes together quickly and shaping and baking takes hardly any time at all. The dough does everything else on its own and you have time for other things.
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Why you should definitely try the sourdough spelt rolls with cottage cheese
The dough for the spelt cottage cheese rolls is quick and easy to make and you can leave it to rest in the fridge overnight. To do this, let the dough rise for two to three hours at room temperature and then put it in the fridge. It can then remain there for up to 48 hours without becoming too sour. The finished rolls are fluffy on the inside with a tender crust. Thanks to the wholegrain flour in the dough, they keep you full for a long time and provide important nutrients and fibre. The cottage cheese keeps the rolls fresh and provides additional protein. The fat in the cottage cheese also creates a particularly delicate crumb. The bread rolls are made with sourdough only, they do not require yeast.
Freezing spelt cottage cheese rolls
Spelt cottage cheese rolls are great for baking in advance and freezing. If you plan to freeze your sourdough rolls, I would bake them a few minutes shorter so that they don’t get too dark when defrosting in the oven. To defrost the rolls, you can either pop them straight from the freezer into the preheated oven. Alternatively, you can leave the rolls to defrost overnight at room temperature and only warm them up briefly in the oven.
Ingredients: What you need for this spelt cottage cheese roll recipe
- Spelt flour, type 630.
- Wholegrain spelt flour: I prefer to grind my wholegrain flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
- Cottage cheese: You can use low-fat or full-fat cottage cheese.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Water: Cold in summer and lukewarm in winter.
- Salt for the flavour.
In three steps: How to make spelt cottage cheese rolls overnight
- Mix the bread roll dough and let it rest.
- Portion the dough, shape into round rolls and let them rest.
- Preheat the oven and bake the spelt cottage cheese rolls until crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* for bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaking ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More spelt rolls with sourdough
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Recipe: Easy Sourdough Spelt Rolls with Cottage Cheese
Ingredients
Soaked ingredients
- 50 g whole grain spelt flour
- 100 g water boiling
Dough
- 300 g spelt flour type 630
- 150 g whole grain spelt flour
- 100 g cottage cheese or ricotta
- 220 g water
- 50 g sourdough starter
- 1 tsp. salt
Instructions
- For the soaked ingredients, pour boiling water into the wholegrain flour, cover it, and allow it to cool down completely at room temperature.
- For the dough, mix* all the ingredients together and let it rest, covered, until the dough has doubled in volume. This can take between four and ten hours. After about two hours, you can also leave the dough in the fridge overnight.
- Pour the dough onto a floured work surface and cut into nine equal pieces using a dough scraper*.
- Carefully pull the dough pieces apart with your hands and tuck the corners in towards the opposite side and press firmly with one finger. The layers of dough should still be clearly visible.
- Allow the rolls to rest, seam side up, at room temperature for at least one hour.
- Pre-heat the oven with a steam tray, made out of a stainless steel oven dish* and lava stones*, and a baking stone* to 250 °C (480 °F) with circulating air.
- Place the spelt cottage cheese dough pieces into the oven with the seam facing upwards. Reduce the temperature to 230 °C (450 °F) and bake about 10 minutes with steam and 7 minutes without steam until golden and crispy.
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