Cottage Cheese Buns Recipe
Light, fluffy, high protein cottage cheese buns made with 3 ingredients! No yeast, no knead—just easy, healthy buns perfect for breakfast or sandwiches.
Servings: 8
Calories: 189kcal
Equipment
Ingredients
- 2¼ cup Cottage cheese
- 2¼ cup Flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 1 Egg + 1 tablespoon of water for brushing (read notes)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Blend the cottage cheese in a food processor or blender until smooth (optional, but recommended for a smoother dough). Transfer to a large bowl.
- Add dry ingredients: Mix in the flour, baking powder, and salt. Stir until a soft dough forms.
- Knead gently: Transfer the dough to a lightly floured surface and knead a few times until smooth. If the dough feels too sticky, add flour 1 tablespoon at a time.
- Divide and shape: Divide the dough into 8 equal portions (90–100g each) and roll into smooth balls. Place on the prepared baking tray.
- Brush and top: Beat the egg with 1 tablespoon of water. Brush each bun with the egg wash and sprinkle with sesame seeds if desired. Brush the buns with milk instead of egg for an eggless version.
- Oven method: Bake for 30–35 minutes, or until the tops are golden brown.
- Air Fryer Method: Preheat air fryer to 350°F (180°C). Spray the basket with nonstick spray. Place a few buns at a time into the basket (don’t overcrowd) and air fry for 10–15 minutes until golden brown and cooked through.
- Cool slightly: Let the buns cool for at least 10–15 minutes before serving.
Video
Notes
- Blending cottage cheese: This step is optional but helps create a smoother dough. I don't recommend skipping this step. If your blender struggles, add 1 tablespoon of water or milk—or half a beaten egg—to help it blend.
- Flour amount may vary: Different cottage cheese brands vary in texture. Start with the amount specified in the recipe and add gradually until a soft dough forms.
- Sticky dough fix: If your dough is too sticky, knead in extra flour a tablespoon at a time.
- Egg-free option: Brush the buns with milk instead of egg for an eggless version.
- Flavor variations: Try topping with poppy seeds, nigella seeds, shredded cheese, or herbs for extra flavor.
- Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the oven or air fryer for best texture.
- Freezing: Freeze the buns in a freezer-safe bag for up to 2 months. Thaw and reheat as needed.
- Watch the video: See exactly how I make these buns step-by-step.
- Read the FAQs: For troubleshooting, substitutions, and topping ideas, check out the FAQ section on the blog.
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 594mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Calcium: 116mg | Iron: 2mg