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High Protein Cottage Cheese Burger Buns

Soft, fluffy, and protein-packed burger buns made with cottage cheese and just a few simple ingredients. A wholesome homemade alternative to traditional store-bought buns, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 buns
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese at room temperature, blended smooth
  • 1 cup all-purpose flour plus extra for flouring hands
  • 1 tsp salt
  • 2 tsp baking powder must be fresh for best rise
  • 1 egg beaten, at room temperature
  • 1 tsp sesame seeds or poppy seeds optional topping, 1 to 2 tsp

Equipment

  • Food processor
  • Mixing bowl
  • Whisk
  • Sheet pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper and set aside.
  2. Blend the cottage cheese in a food processor for 1 to 2 minutes until completely smooth and creamy with no visible curds.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt until fully combined with no lumps.
  4. Add the blended cottage cheese to the dry ingredients. Use your hands to fold and knead until just combined. Do not over-mix. If the dough is very sticky, add flour one tablespoon at a time.
  5. Flour your hands and divide the dough into 3 equal pieces. Roll each into a ball, place on the prepared sheet pan, and flatten slightly to about 1 inch thick to resemble a burger bun shape.
  6. Brush the tops with the beaten egg and sprinkle with sesame or poppy seeds if using.
  7. Bake for 25 to 30 minutes until the tops are golden brown and the buns feel firm when pressed lightly.
  8. Let the buns cool on the pan for at least 15 minutes before slicing. They firm up significantly as they cool.

Notes

Always use full-fat cottage cheese for best texture. Do not over-mix the dough or buns will be dense. Use fresh baking powder for proper rise. Cool completely before slicing. Store at room temperature for 1 day, refrigerate for up to 5 days, or freeze for up to 3 months.