Serendipity Rolls

Posted on January 21, 2012


These rolls were a surprise success. So much so that I have made them three times already.

The dough includes cottage cheese, but it does not make them cheesy at all, it just seems to give a soft, smooth lightness and a good flavour.

Today’s version was brushed with egg, sprinkled with golden linseed and served with soup.

The addition of cheese was inspired by Domestic Jules (no yeast) Saturn Rolls but also because I saw a tub of cottage cheese in the fridge and thought ‘I wonder what I can do with that?’

The triangular-ness of them came about when I chopped the dough into 8 and asked Ed what type of rolls he wanted.

He said “Why not leave them like that?”

So I did.

I like the way they stick together ‘batch style.’ Better still you don’t need to do any shaping at all. Perhaps this is also what helps them stay light as there is no ‘punching down’ of the dough.

I don’t know really though do I? All bread is miraculous to me, I just like playing with the formula a little each time as I like being surprised at what turns out well.

Having a stand mixer with a dough hook is a major bonus for this type of dough, so if you have one, give these a try.

They make a cracking lunchtime sandwich and are super with soup. Slice any leftover rolls in half and top with pizza type things and bake until golden for a quick lunch (French bread stylie) pizza.

Triangular Batch Rolls

Dry ingredients
  • 250g Strong Bread Flour
  • 250g Plain Flour
  • 7g Sachet Easy Bake Yeast
  • 1.5tsp Salt

350ml of Liquids made up of:

  • Hot water – around 150ml
  • Cottage Cheese – 2-3 tablespoons
  • Melted butter or olive oil – 2-3 tablespoons
  • Milk – ‘some’


  • Mix the dry ingredients in the mixer bowl.
  • Pour around 150 ml of boiling water into a measuring jug, add a few slices of butter (or olive oil) and let it melt, add 2 tablespoons of cottage cheese and top up to the 350ml mark with milk.
  • This should give you a jug of unappetising looking lumpy liquid.
  • Do not despair, it is this magical lukewarm liquor that will get the yeast going, the dough smooth and the bread soft and tasty.
  • Let this mix in a stand mixer, with a dough hook fitted, for a good 5 minutes and it should turn from a flaky looking mess into a smooth elastic dough. If it looks too dry add a bit more warm water; too sticky? Add flour.
  • Shape it into a ball, dust with flour and put it back in the mixer bowl. Leave it somewhere warmish, with a plate on top.
  • After a couple of hours, when it has nearly doubled in size lift it out onto a baking tray sprinkled with polenta, semolina or flour.
  • Cut it, like a cake, into 8 wedges and pull them apart slightly. Not too far though…touching is good.
  • Cover with cling film or a cake dome and allow to prove again for another half hour or so.
  • At this point you can brush with beaten egg and sprinkle seeds on top if you fancy. I don’t bother now. I just like a floury top.
  • Bake for 10 minutes at 200, turn it round and give it another 5-8 minutes at 180 degrees c or until golden brown.
  • Allow them to cool for a while, if you can bear to.
For a printable recipe click here.