Garlic Parmesan Cottage Cheese Dinner Rolls (High Protein!)

Bydocshop

These soft, fluffy garlic parmesan dinner rolls are easy to make and packed with protein! 12g of protein per dinner roll to be exact. They’re full of savory flavor and make the perfect side for any meal. I’m definitely going to be serving these at Thanksgiving dinner!

Six golden-brown, spiral-shaped bread rolls topped with herbs and shredded cheese, arranged on white parchment paper in a wire basket.

If you are compiling your Thanksgiving menu, add this one to your list! These amazing rolls feature my famous high-protein blended cottage cheese dough. This dough really does it all — we’ve made so many things with it – sweet, savory, breakfast, dinner, you name it.

You’ll roll these babies out and slather them with butter, seasonings, and parmesan. Then roll ’em up, pop into a muffin tin, and bake them. Once they’re done, brush on even more butter and parmesan! Serve and enjoy!

  • Super soft and fluffy: Seriously, the texture of these rolls is amazing! They’re soft, fluffy and pull apart so beautifully because they’re rolled up like a cinnamon roll.
  • High in protein: Blended cottage cheese FTW! These dinner rolls pack 12g of protein per roll, making them an excellent source of protein to add to any meal.
  • Easy to make: These rolls come together with just 7 ingredients and are baked in a muffin tin in 20 minutes.

Key Ingredients

  • Blended cottage cheese: All hail this protein powerhouse! Blended cottage cheese adds moisture, creamy flavor, and of course, a healthy dose of protein.
  • All-purpose flour: AP is the GOAT for light and fluffy rolls! If you must substitute, I recommend Bobs Red Mill GF 1:1.
  • Shredded parmesan: You’ll roll the shredded parmesan up in the dough aka salty parm flavor in every single bite.
  • Italian seasoning: My go-to Italian seasoning is actually homemade! I keep a batch in my spice cupboard all winter. Don’t have time to make your own? Store-bought will also work.
A person uses a wooden rolling pin to flatten dough on a sheet of parchment paper placed on a textured surface.
Unbaked flatbread dough topped with shredded cheese and herbs on a sheet of parchment paper.
Six unbaked rolled dough pieces placed in a metal muffin tin, ready for baking, on a textured light surface.
A metal muffin tray holding six unbaked, spiral-shaped dough rolls topped with herbs and shredded cheese on a light textured surface.

How to Make Garlic Parmesan High-Protein Rolls

  1. Prepare the high-protein dough: Add the flour, baking powder, salt, cottage cheese, and ¼ cup of the shredded parmesan cheese to a bowl. Stir to combine using a spatula. Once the dough comes together, turn it out onto a lightly floured work surface, and roll out to a 6×10-inch rectangle. 
  2. Assemble the dinner rolls: Spread the butter onto the dough, and then sprinkle the shredded Parmesan cheese and Italian seasoning on top. Roll into a tight log shape and cut into 6 rolls. 
  3. Place the rolls into a muffin tin: Place one roll into each of the 6 muffin cups, and top with the remaining Parmesan cheese and Italian seasoning.
  4. Bake the rolls for 20 minutes at 350℉.
  5. Serve and enjoy! Allow to cool for 5 minutes before serving. I hope you love these rolls as much as I do.

How to Serve Your Dinner Rolls

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I love serving these rolls right out of the oven when they’re still warm! But they’re amazing at room temperature as well. If you’re hoping to make a double or triple batch to serve a crowd (hello, Thanksgiving dinner!), you can make them the day before and warm ’em up right before serving.

Dietary Swaps

Storage Notes

These dinner rolls are best when served fresh, but if you have leftovers, they can be stored in an airtight container for up to 2 days.

To reheat the rolls, simply pop them in the microwave for 30 seconds before serving.

A person holds and pulls apart a soft, herb-topped bread roll, revealing its fluffy interior.

More of My Favorite High-Protein Recipes

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  • Preheat the oven to 350℉ and spray a muffin tin with cooking spray. Set aside.

  • Add the flour, baking powder, salt, cottage cheese, and ¼ cup of the shredded parmesan cheese to a bowl. Stir to combine using a spatula. Once the dough comes together, turn it out onto a lightly floured work surface.

  • Roll the dough out to a 6×10-inch rectangle.

  • Spread the butter onto the dough. Then sprinkle the ½ cup of the shredded Parmesan cheese and 1 teaspoon of the Italian seasoning on top. Roll into a tight log shape and cut into 6 rolls.

  • Place the rolls into the prepared muffin tin. Top with the remaining Parmesan cheese and Italian seasoning.

  • Bake for 20 minutes or until golden brown on the top.

  • Allow to cool for 5 minutes before serving.

  • Depending on the cottage cheese you use and how thick or thin it is after blending, you may need more cottage cheese or more flour when kneading. The dough should not be sticky and should bounce back a little when poking it.
  • Any dried spices could be used in place of the Italian seasoning.

Calories: 211 kcal, Carbohydrates: 18 g, Protein: 12 g, Fat: 10 g, Fiber: 1 g, Sugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet

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