Dissolve yeast in the 1/4 cup warm water until foamy.
In a saucepan, heat cottage cheese until lukewarm.
In a mixing bowl combine the lukewarm cottage cheese, sugar, salt, baking soda. Mix in the lightly beaten eggs. Add the yeast mixture and 1 cup flour, and beat until smooth with electric mixer.
By hand, gradually stir in the additional 5 cups flour (a little at a time) and knead into a smooth, soft elastic dough. (you may need a little extra flour, so keep some nearby).
Place dough in an oiled bowl, cover and let rise until double in size, and light in volume (about 1 to 1 1/2 hours).
Punch the dough down and shape into 24 pieces (or as large or small as you want them). Roll each piece into a ball shape. Place balls side by side in greased pan (pans) in a warm place. Let rise until light and double in volume (about 30 minutes).
Sprinkle tops of rolls with flour prior to baking for a bakery look. Bake in a preheated 350 degree F/180 degree C oven for 20 minutes or golden.
Using small curd cottage cheese; which blends more easily than the large curd, gives these rolls a wonderful flavor and texture.
Makes 24 rolls.
Date: April 28, 2002-Recipe revised on February 23, 2009