- 2 pkgs. active dry yeast
- 1/2 C. warm water
- 2 C. cottage cheese
- 1/4 C. sugar
- 2 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs, slightly beaten
- 4 to 4-1/2 Cups flour
Dissolve the yeast in the warm water.
Heat the cottage cheese until lukewarm. Then combine in a large bowl: the cottage cheese, sugar, salt, baking soda, eggs, and yeast mixture.
Gradually add the flour. Turn onto a floured board and knead for 5 minutes. Put dough in greased bowl, turning once. Cover, and let rise in a warm place until doubled, about 1-1/2 hours. Punch down. Turn dough onto lightly floured surface. Shape the dough into a rectangular shape and score it so you can cut it evenly. Cut the dough into even pieces - you should get as least 24 rolls out of this recipe. Place the rolls into 2 greased baking pans. Bake at 350 degrees for 20 - 25 minutes or until golden.
This recipe comes from the More-with-Less Cookbook by Doris Janzen Longacre.