Loading...

Preheat your oven to 375°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the milk, mixing until a soft dough forms. Be careful not to overmix the dough. Turn the dough out onto a lightly floured surface.

Roll out the dough into a large rectangle, approximately 1/8-inch thick. Aim for a rectangle about 10x14 inches.

In a medium bowl, combine the cottage cheese, shredded Monterey Jack cheese, minced jalapeños, chopped fresh cilantro, garlic powder, onion powder, 1/4 teaspoon of salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Spread the cottage cheese mixture evenly over the rolled-out dough, leaving a 1/2-inch border along one of the long edges.

Starting from the long edge opposite the border, carefully and tightly roll the dough into a log.

Using a sharp knife, cut the log into 12 to 16 equal-sized rolls, each about 1-inch thick.

Place the cut rolls, cut-side up, onto the prepared baking sheet, leaving a little space between each roll.

In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds and, if desired, place a thin slice of jalapeño on top of each roll for extra spice and garnish.

Bake for 20 to 25 minutes, or until the rolls are golden brown and the filling is bubbly. The exact time may vary depending on your oven.

Remove from the oven and let cool slightly on the baking sheet before serving. These rolls are best served warm.


Preheat your oven to 375°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the milk, mixing until a soft dough forms. Be careful not to overmix the dough. Turn the dough out onto a lightly floured surface.

Roll out the dough into a large rectangle, approximately 1/8-inch thick. Aim for a rectangle about 10x14 inches.

In a medium bowl, combine the cottage cheese, shredded Monterey Jack cheese, minced jalapeños, chopped fresh cilantro, garlic powder, onion powder, 1/4 teaspoon of salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Spread the cottage cheese mixture evenly over the rolled-out dough, leaving a 1/2-inch border along one of the long edges.

Starting from the long edge opposite the border, carefully and tightly roll the dough into a log.

Using a sharp knife, cut the log into 12 to 16 equal-sized rolls, each about 1-inch thick.

Place the cut rolls, cut-side up, onto the prepared baking sheet, leaving a little space between each roll.

In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds and, if desired, place a thin slice of jalapeño on top of each roll for extra spice and garnish.

Bake for 20 to 25 minutes, or until the rolls are golden brown and the filling is bubbly. The exact time may vary depending on your oven.

Remove from the oven and let cool slightly on the baking sheet before serving. These rolls are best served warm.
