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Golden baked Spinach Cottage Cheese rolls filled with a creamy spinach and cheese mixture, piled on a gray plate with a dipping sauce in the background.

Spinach Cottage Cheese Buns

Soft, pillowy yeast buns stuffed with a savory, protein-packed filling of chopped spinach and cottage cheese, topped with shredded mozzarella and baked until golden-brown.
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Prep Time 15 minutes
Cook Time 20 minutes
Dough Rising Time 1 hour
Total Time 35 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour Plus extra for dusting the kneading counter
  • 1 cup cottage cheese Low-fat or full-fat variety divided into halves
  • 1 cup frozen chopped spinach Thawed completely and squeezed bone-dry
  • ½ cup shredded mozzarella Sharp melting profile for the outer top crust
  • 1 packet active dry yeast Standard 0.25-ounce size leavening agent
  • 1 teaspoon sugar To feed and activate the dry yeast cells
  • ½ teaspoon garlic powder Adds a wonderful savory note to the cheese filling

Equipment

  • 1 Large mixing bowl For mixing and proofing the yeast dough base
  • 1 heavy baking sheet Standard size to accommodate six rounds easily
  • 1 Pastry brush Used to apply the glossy olive oil crust sheen

Method
 

  1. Stir your active dry yeast and sugar into a half-cup of warm water, letting it sit for ten minutes until frothy.
  2. Add the flour, half-cup of cottage cheese, and a pinch of salt to the bowl, mixing until a soft dough forms.
  3. Knead the dough ball gently on a floured surface for five minutes before letting it rise covered for an hour.
  4. Stir your dry squeezed spinach, remaining cottage cheese, and garlic powder together inside a separate clean container.
  5. Divide your risen yeast dough evenly into six round balls and flatten each one down firmly with your palm.
  6. Spoon two tablespoons of the spinach mixture onto each disc, gathering the outer edges tightly to pinch and seal.
  7. Place the stuffed rounds seam-side down on a parchment pan and flatten the tops slightly with your fingers.
  8. Scatter shredded mozzarella across the tops and bake at 200°C for twenty minutes until deeply golden-brown and blistered.

Notes

Squeezing the thawed spinach completely dry in a kitchen towel is crucial to remove excess water, ensuring the bread dough stays light and fluffy without turning soggy inside.