High Protein Cottage Cheese Burger Buns

Introduction

These High Protein Cottage Cheese Burger Buns are a fantastic, protein-packed alternative to traditional buns. They come together quickly without any yeast or rising time, offering a satisfying, slightly dense texture perfect for holding your favorite burger. You’ll love how the simple ingredients create a savory, bakery-style result in under an hour.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3 buns

Ingredients

• 1 cup cottage cheese (I used full fat)
• 1 cup all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 beaten egg
• 1-2 teaspoons sesame seeds or poppy seeds

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the all-purpose flour, salt, and baking powder.
3. Add the cottage cheese to the dry ingredients and mix with a spatula or fork until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface. Knead gently for about 1-2 minutes until the dough comes together into a smooth ball.
5. Divide the dough into 3 equal pieces. Shape each piece into a smooth, round bun shape and place them on the prepared baking sheet, spaced a few inches apart.
6. Brush the top and sides of each bun generously with the beaten egg.
7. Sprinkle the tops with sesame seeds or poppy seeds.
8. Bake for 28-32 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
9. Let the buns cool on a wire rack for at least 15 minutes before slicing and serving.

Variations

1. Mini Slider Buns: Divide the dough into 6 smaller portions for perfect mini burger sliders or dinner rolls.
2. Seeded Crust: Before brushing with egg, gently press a mixture of seeds (like everything bagel seasoning) into the dough for extra flavor and texture.
3. Herb-Infused: Knead 1 teaspoon of dried herbs like rosemary, garlic powder, or onion powder into the dough before shaping.
4. Breadstick Style: Instead of shaping into buns, roll the dough into 6-8 thin logs for a high-protein breadstick option.

Tips for Success

1. Ensure your baking powder is fresh for the best rise and texture.
2. For a glossier, more golden finish, you can give the buns a second egg wash halfway through baking.
3. Let the buns cool completely before slicing to prevent them from becoming gummy.

Storage & Reheating

Store completely cooled buns in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, wrap in foil and warm in a 300°F oven for 5-10 minutes, or toast slices directly in a toaster.

FAQ

Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese will work, but full-fat provides a richer flavor and slightly more tender crumb.

Why are my buns dense?

This recipe yields a denser, protein-rich bun by design. Over-measuring the flour or over-kneading the dough can also contribute to excess density.

Can I make these gluten-free?

This recipe has only been tested with all-purpose flour. A 1:1 gluten-free flour blend *may* work, but results will vary significantly.

My dough is very sticky. What should I do?

Cottage cheese moisture can vary. If the dough is too sticky to handle, add a small sprinkling of flour (a tablespoon at a time) until it’s manageable.

Can I double this recipe?

Absolutely. Simply double all ingredients and divide the dough into 6 equal portions. You may need to bake in batches or on two sheets.

Can I use a food processor?

Yes. Pulse the dry ingredients, then add the cottage cheese and pulse until a dough ball forms. Be careful not to over-process.