Servings: Makes 24 Rolls
Instructions:
Dissolve yeast in the 1/4 cup warm water until foamy. In a saucepan,
heat until warm; the cottage cheese, sugar, salt, baking soda and
1/2 cup water. Transfer to large bowl, 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 oven for 20 minutes or golden.
NOTE: Using small curd cottage cheese; which blends
more easily than the large curd, gives these
rolls a wonderful flavor and texture.
Source: Internet
Date: April 28, 2002