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

Thoroughly stir together 1 1/2 cups of the flour, the yeast, and soda. Heat together cheese, water, sugar, butter, and salt just until warm (115 degrees to 120 degrees), stirring constantly to melt butter. Add to dry mixture; add eggs. Beat at low speed on electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. On floured surface, knead until smooth, 8 to 10 minutes. Place in greased bowl, turning once. Cover; let rise until nearly double. Punch down. Shape into 24 rolls. Place in greased muffin pans. Let rise until nearly double. Bake in 375 degree oven for 12 to 15 minutes. Makes 24.