3 3/4 to 4 c. whole wheat flour
2 pkgs. dry yeast (2 tbsp.)
1/2 tsp. baking soda
1 1/2 c. cream-style cottage cheese
1/2 c. water
1/4 c. brown sugar, packed
2 tbsp. butter
2 tsp. salt
2 eggs

To make dough "lighter", I used 1 1/2 cups white flour with remainder whole wheat flour, usually needing only 3 3/4 cups total depending on size of eggs and creaminess of cottage cheese.

Stir together 1 1/2 cups flour, yeast, and soda. Heat together cottage cheese, water, sugar, butter, and salt just until warm (115-120 degrees), stirring constantly to melt butter. Add to dry ingredients; add eggs.

Beat at low speed on electric mixer for 1/2 minute, scraping bowl often. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough (not sticky).

On floured surface, knead smooth (can be done in bowl). Place in greased bowl; cover and let rise until nearly doubled. Punch down and let rise again (can also shape rolls now if time limited). Let rise again after rolls shaped. Bake 12-15 minutes at 375 degrees.