I wake up and crave warm buns that feel soft as a pillow and taste a little tangy from fresh cottage cheese. We keep this Easy Vegetarian Breakfast simple and friendly so you can bake even when coffee still works its magic. You mix a tender dough, shape small rounds, and slide them into a hot oven. Ten minutes later the kitchen smells like a calm morning at a cozy bakery. These buns live on my short list for Vegetarian Breakfast Recipes and they double as Vegetarian Recipes Breakfast ideas when guests show up hungry. They sit nicely next to jam or honey and they make quick Breakfast Ideas Vegetarian folks love. On busy days I swap butter for a plant spread so the tray leans toward an Easy Vegan Breakfast shape. The dough method nods to a classic morning buns recipe and the soft crumb makes a sweet base for cinnamon sugar or a savory base for herbs. If you collect vegan breakfast recipes these little buns slide right in and play well with everything from fruit to scrambled tofu. I learned to make them for weekend walks. We come home, tear one open, and steam floats up. No fancy tools. Just a bowl, a spoon, and a warm oven. Bake once and you might keep these on repeat for the week.
Table of Contents
- 1) Key Takeaways
- 2) Easy Quick Cottage Cheese Buns Recipe
- 3) Ingredients for Quick Cottage Cheese Buns
- 4) How to Make Quick Cottage Cheese Buns
- 5) Tips for Making Quick Cottage Cheese Buns
- 6) Making Quick Cottage Cheese Buns Ahead of Time
- 7) Storing Leftover Quick Cottage Cheese Buns
- 8) Try these Breakfast next
- 9) Quick Cottage Cheese Buns
- 10) Nutrition
1) Key Takeaways
Warm buns meet simple steps and a short list. I mix a soft dough, shape small rounds, and bake on one sheet. I get golden tops and a tender crumb. I keep the process calm and quick so breakfast still feels easy.
Protein stands tall from cottage cheese. The dough stays moist without butter and still tastes rich. A bit of sugar lifts flavor. A light brush of milk adds shine. Seeds give a little crunch. The crumb stays soft for hours.
These buns fit a quiet morning and a busy one. We slice and spread jam. We tuck in eggs or tofu. We pack for work. The recipe scales well. Double the batch and freeze half. You get fresh bread on repeat.
2) Easy Quick Cottage Cheese Buns Recipe
I call this my Easy Vegetarian Breakfast because it tastes cozy and cooks fast. For me Easy Vegetarian Breakfast means warm bread on the table with little fuss. I say Easy Vegetarian Breakfast again since the dough comes together in minutes and rewards patience.
Hi I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com. I bake these buns when the house wakes up slow. We sip coffee. We chat. The timer goes off and a sweet smell drifts through the room. Everyone smiles without a word.
This dough uses pantry friends. Flour. Cottage cheese. Baking powder. A small spoon of sugar. Oil. An egg. I fold wet into dry and stop when the dough looks soft. No mixer. No resting. It feels like a simple vegetarian breakfast plan that always works.
3) Ingredients for Quick Cottage Cheese Buns
All purpose flour I use a fresh bag so the dough lifts well. The flour sets the crumb and gives the buns a gentle chew that plays nice with jam or honey.
Cottage cheese I drain it so the curds feel dry. The cheese adds protein and a light tang. The dough turns tender and stays soft after it cools.
Baking powder This gives lift without yeast. The buns rise fast and bake through. I like the even crumb from a double acting blend.
Baking soda A pinch balances the tang from the dairy. The color turns a gentle gold. The inside stays moist and light.
Fine salt A small amount wakes flavor. The crumb tastes round and balanced. I never skip it.
Granulated sugar One spoon adds gentle sweetness. The tops brown well. If I want dessert buns I add one more spoon.
Neutral oil Oil keeps the crumb soft. It mixes fast and needs no melting. Olive oil works too for a richer note.
Egg One egg binds the dough and helps color. Room temp works best. The mix blends faster and looks smooth.
Plain yogurt Yogurt adds moisture with a soft tang. Sour cream works in the same way. The dough feels silky and easy to shape.
Milk for brushing A light brush gives shine. Plant milk works fine for a vegan breakfast path.
Seeds Sesame or poppy add crunch. I sprinkle a thin layer so each bite snaps a little.
4) How to Make Quick Cottage Cheese Buns
Step one preheat and line Heat the oven to four hundred F and line a sheet with parchment. A hot start sets the shape and the bottoms stay crisp.
Step two mix dry In a bowl whisk flour baking powder baking soda sugar and salt. The mix looks even and light with no clumps.
Step three mix wet In a second bowl whisk cottage cheese oil egg and yogurt. The curds break down and the blend turns smooth.
Step four bring together Fold wet into dry with a spoon. Stop when the dough looks soft and sticky. A few streaks disappear as you shape.
Step five shape Lightly flour your hands. Roll the dough into small balls and set them on the sheet with space between each one.
Step six finish Brush the tops with milk. Add seeds if you like. The brush adds shine and the seeds toast in the heat.
Step seven bake and rest Bake twelve to fifteen minutes until golden. Cool five minutes on a rack. Slice and eat warm for an Easy Vegetarian Breakfast at home.
5) Tips for Making Quick Cottage Cheese Buns
Drain the cheese so the dough stays manageable. I set it in a sieve for five minutes. The mix turns smooth and the crumb bakes light. This helps with easy vegetarian breakfast ideas that start strong.
Work the dough with a light hand. Mix until combined and stop. Over mixing makes a tough bite. A gentle fold keeps air in the dough and gives a soft inside.
Watch color near the end. Every oven runs a touch different. Pull when the tops turn golden and the bottoms feel firm. A short rest on a rack keeps steam from softening the crust.
6) Making Quick Cottage Cheese Buns Ahead of Time
I mix the dry bowl the night before. In the morning I add the wet and bake. This small habit turns a weekday vegetarian breakfast into a calm routine that anyone can repeat.
You can chill the shaped dough balls on a tray. Cover and keep for a day. Bake from cold and add one extra minute. The rise stays steady and the shape holds.
For a freezer plan bake the buns cool fully and freeze on a sheet. Move to a bag. Reheat in a warm oven until soft again. The smell returns and the crumb tastes fresh.
7) Storing Leftover Quick Cottage Cheese Buns
Keep buns in a box at room temp for one day. The crumb stays soft and the top keeps a light shine. For longer storage use the fridge and warm before eating.
For best texture reheat in a three hundred twenty five F oven for five to seven minutes. The crust wakes up and the inside turns tender again. A toaster oven works well too.
I slice and freeze singles for fast mornings. One bun in foil goes from freezer to oven. In ten minutes breakfast lands on the plate. That feels like an Easy Vegetarian Breakfast win.
8) Try these Breakfast next
9) Quick Cottage Cheese Buns
Easy Vegetarian Breakfast Cottage Cheese Buns
Ingredients
For the dough
- 1 cup cottage cheese well drained
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp fine salt
- 2 tbsp granulated sugar
- 3 tbsp neutral oil or melted butter
- 1 large egg room temp
- 0.25 cup plain yogurt or sour cream
For finishing
- 1 tbsp milk or plant milk for brushing
- 1 tbsp sesame seeds optional
- 1 tbsp poppy seeds optional
Instructions
Make the dough
- Heat oven to 400 F and line a large sheet pan with parchment.
- In a bowl whisk flour baking powder baking soda salt and sugar.
- In another bowl whisk cottage cheese oil egg and yogurt until smooth.
- Fold wet mix into dry mix with a spoon until a soft dough forms. Do not over mix.
Shape and bake
- Lightly flour your hands and divide the dough into 10 to 12 small balls.
- Set on the pan with a bit of space between each bun.
- Brush tops with milk and sprinkle seeds if you like.
- Bake 12 to 15 minutes until golden and set. Cool 5 minutes on a rack.
Serve
- Serve warm with jam honey or soft cheese.
- Store in a sealed box at room temp for one day or freeze for a month.
- To reheat warm in a 325 F oven for 5 to 7 minutes.
10) Nutrition
One bun gives a nice balance. Protein sits near six grams from the cottage cheese and egg. Carbs stay modest for a bread roll. The bite feels light yet filling which helps a steady morning pace.
Sodium reads moderate so the flavor pops without a heavy taste. Fat stays on the low side when you use oil. If you choose yogurt the crumb stays moist with fewer calories.
Pair with fruit yogurt or tofu scramble for a full plate. That turns a quick vegetarian breakfast into a well rounded meal. Water or coffee on the side keeps things simple and kind on the body.
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