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Easy Vegetarian Breakfast Cottage Cheese Buns

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Vegetarian
Keywords: Breakfast Ideas Vegetarian, cottage cheese buns, Easy Vegan Breakfast, Easy Vegetarian Breakfast, morning buns recipe, quick buns, vegan breakfast recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes Breakfast
Servings: 12 buns
Author: Linda

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

  1. Heat oven to 400 F and line a large sheet pan with parchment.
  2. In a bowl whisk flour baking powder baking soda salt and sugar.
  3. In another bowl whisk cottage cheese oil egg and yogurt until smooth.
  4. Fold wet mix into dry mix with a spoon until a soft dough forms. Do not over mix.

Shape and bake

  1. Lightly flour your hands and divide the dough into 10 to 12 small balls.
  2. Set on the pan with a bit of space between each bun.
  3. Brush tops with milk and sprinkle seeds if you like.
  4. Bake 12 to 15 minutes until golden and set. Cool 5 minutes on a rack.

Serve

  1. Serve warm with jam honey or soft cheese.
  2. Store in a sealed box at room temp for one day or freeze for a month.
  3. To reheat warm in a 325 F oven for 5 to 7 minutes.

Notes

Drain cottage cheese for a drier dough. If the curds feel wet press them in a sieve for 5 minutes. For sweeter buns add 1 more tbsp sugar. For savory buns mix in chopped chives or grated hard cheese. Humidity changes dough feel so add a spoon of flour if sticky or a spoon of yogurt if dry. Use gluten free flour blend if needed and add a splash more yogurt for softness.