Fluffy High Protein Dinner Rolls (No Protein Powder!)
Serves 13
5 mins prep
25 mins cook
150 mins Rise Time
30 mins total
Made with pantry staples, these high protein dinner rolls pack in 6g of protein per roll as opposed to the standard 2g. Not only that, but they have the same amount of calories as your grandma's rolls, but with the most insanely delicious, fluffy texture, making them, dare I say, better? Let's roll!
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In a large stand mixer bowl or other large bowl, stir together the ¼ cup hot water and 2 tablespoon white sugar using a non-reactive utensil like a stainless steel or wooden spoon. Sprinkle in the 1.5 teaspoon active dry yeast and gently stir this in. Let this sit (or bloom) for 5 minutes while you move onto the next step. The yeast mixture will start to bubble!
If using Instant yeast, you don't need to let it bloom and can just combine everything.
If your hot tap water doesn't seem warm enough, you can also heat the water in the microwave for about 40 seconds. We just don't want it scolding hot otherwise it will kill the yeast.
While the yeast is blooming, blend the 2/3 cup egg whites and 2/3 cup cottage cheese in a blender until completely smooth.
Once the yeast is bubbly (after about 5 minutes), pour in the egg mixture and stir to combine. Then, add the 3 cups all purpose flour and 1 1/4 teaspoon salt and mix (still using a wooden spoon) until a shaggy dough has formed (this means the dough looks a bit uneven and messy - it won't be smooth yet).
Attach the dough hook to your stand mixer and knead the dough for 3-4 minutes, or knead by hand on a floured surface for 8-10 minutes. The dough is ready when it pulls away from the sides of the bowl or counter and feels elastic, kind of like an earlobe when pinched. Don’t over knead!!
Lightly oil a clean bowl (or rinse and dry the one you used), then place the dough inside and turn it to coat it with oil. Cover with plastic wrap or a damp towel and let it rise in a warm place for 2 hours or until doubled in size. A great trick is placing the bowl in your oven with the light on. For a slower rise, refrigerate the dough for up to 12 hours-just don't go beyond that, or it may overproof.
Once risen, punch the dough down to release the air. Shape into 13 rolls gently - don’t overhandle. Place the dough balls in a round cake pan, pie dish, or square pan. An 8" or 9" will work.
If your dough came from the fridge, let it come to room temperature first-it will be too elastic to roll properly when cold. This can take 1-2 hours.
Cover the pan with a towel and place the rolls in a warm place for their second rise. Again, I like to put them in the oven with the light on. Let them rise for 30-40 minutes, until puffed and touching. Then take them out of the oven and preheat the oven to 350 degrees.
Whisk together your 1 egg to make the egg wash and brush the rolls with it. Bake at 350 for 20-25 minutes or until just barely golden brown - underbaked is better. Finish with a little flaky sea salt or serve with honey cinnamon butter.
Honey cinnamon butter: 1/2c salted butter softened, 1 tbsp honey, 1 1/2 tsp cinnamon. Add more honey as desired.
