Heat the oven to 400°F with a rack in the middle. Line a 9-by-13-inch rectangular metal baking pan with ungreased parchment rated for this temperature. Measure 290 g self-rising flour into a mixing bowl. Set aside the remaining measured flour for shaping. Have a spatula, scraper, and scale ready.

Blend the cottage cheese and olive oil in a small food processor until mostly smooth. Stop and scrape down the container as needed, retaining all the cheese liquid. Small curd flecks are fine. Scrape the entire mixture into the flour bowl, including the coating around the blade.

Fold with a sturdy spatula until a soft, slightly tacky dough gathers together. Press loose crumbs into the moister dough and check underneath for dry flour. Stop when no dry pockets remain. Expect an uneven surface rather than an elastic dough. Do not taste raw dough.

With no bench rest, spread all 10 g reserved flour thinly over the work surface and dough. Divide into 8 portions, approximately 72 g each. Use a scraper and gentle tucks to form squat rounds about 2 1/2 inches wide and 1 inch tall, incorporating the measured flour during handling. Arrange in two rows of four with gaps between them. Bake immediately without proofing.

Bake for 22 minutes at 400°F. Look for lightly golden tops, set sides, and firm bases. Insert a thermometer through the side of a middle roll; its center should reach 200°F. If necessary, continue baking until the temperature and appearance cues agree. Avoid relying on top color alone.

Cool in the pan for 5 minutes, then transfer to a wire rack for another 15 minutes before splitting. This initial cooling lets steam escape and the crumb settle. Makes 8 rolls; one roll is one serving. Cool any storage portions completely before packaging.