Saturn (tomato & basil) rolls
Cottage cheese purchases are often on a healthy kick whim. It’s opened, spooned on a jacket spud then the rest of the pot risks being forgotten about at the back of the fridge. This recipe uses up this languishing pot and is perfect for a quick lunchtime bread as no yeast is required.
As part of my work (well when not on mat leave) I take recipes and adapt them to fit a topic or make them more suitable for the client’s needs. In this case these rolls linked with a school’s Space topic. The mixed herbs in the dough represented the rocks in Saturn’s rings and the cottage cheese the ice. It’s for Primary-aged children to make and they had 1.5 hours to make, bake and clean up. In this short time frame it’s very difficult to make proper bread so these made a great compromise. The original recipe for these rolls uses a food processor, not ideal with a class of children with minimum kitchen facilities, so by using value/basics cottage cheese that is usually less chunky than more expensive brands you eliminate the use of a blender.
The cottage cheese gives the bread a lovely fluffy texture. Something you wouldn’t expect with bread made with no yeast. If you are using a thick, chunky cottage cheese I recommend you put it in a blender to make it smoother. Low fat cottage cheese also works well.
Saturn (tomato & basil) Rolls
Based on Tomato Pesto Rolls in What Shall We Cook Today?
Makes 6 small rolls
250 g self raising flour
1/4 tsp salt
125 g cottage cheese (if your cottage cheese is very chunky put in a blender for a few seconds)
1 tsp dried mixed herbs
60 ml milk
3 cherry tomatoes, cut in half
6 basil leaves
1) Pre heat oven to 190°c. Cover baking tray with a sheet of baking parchment or fine sprinkling of flour.
2) Put the flour, cottage cheese, salt, mixed herbs, egg and milk in a bowl and mix until you have a soft dough. If the dough is a bit dry add a splash more of milk.
3) Turn out on to a floured worktop and knead twice so it looks smoother.
4) Divide the dough into 6 pieces, roll into a ball and place on baking tray.
5) Make a deep hole in each roll. Push a basil leaf and tomato half into the hole.
6) Drizzle with olive oil then bake for 15-20 until rolls are risen and golden.