2 c. sm. curd cottage cheese (run through blender with a little milk)
1/4 c. sugar
1 1/2 tbsp. salt
1/2 tsp. baking soda
2 eggs
2 pkg. yeast, dissolved in 1/2 c. warm water
4 1/2 c. sifted flour
1 pkg. cut up pepperoni

Set yeast in warm water with dash of sugar. Warm cottage cheese to lukewarm. Put in mixer. Add eggs, salt, sugar, soda and yeast mixture. Beat a few minutes. Add flour a cup at a time. When dough is stiff for mixer, work the rest in on bread board. This is a soft dough. Let rise in greased bowl covered for 1 1/2 hours. Punch down and work in 1 package of cut up pepperoni.

Divide dough in half. Roll into 2 large crescents. Roll up crescents. Cut into 18-20 rolls. Put on greased sheets. Let rise 45 minutes. Bake at 350-375 degrees about 15-20 minutes. Rub with good butter when you take out of oven. This dough is good for rolls, bread and coffee cake. Sometimes I use 1/2 cracked wheat flour and 1/2 regular flour.