These spelt rolls were created as a simpler version of homemade baked goods, but I didn’t want to compromise on flavor or texture. I blend cottage cheese with eggs until smooth, which gives the rolls a tender base. Grated cheese adds a richer flavor, while the seeds and flaky salt provide a pleasantly crunchy crust. They’re best when still fresh after cooling, but they’ll stay soft in an airtight container for up to two days. So feel free to make a double batch and save some for later. You can serve them with your favorite spread, alongside an omelet or scrambled eggs—perhaps as part of a weekend brunch.
Seed Rolls Made from Cottage Cheese Dough Without Rising









