2 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
2 tbsp. caraway seeds
2 c. creamed cottage cheese
1/4 c. sugar
2 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
4 1/3 c. all purpose flour
Soft butter

Dissolve yeast in warm water. Add caraway seeds. Heat cheese just until lukewarm. Mix cheese, sugar, salt, soda, and eggs into yeast mixture. Slowly add flour, mixing until dough cleans bowl. Let rise in warm place until double size, about 1 hour. Stir down dough.

Divide among 24 well greased muffin cups. Cover; let rise again until double, 45 minutes. Heat oven to 350 degrees. Bake about 25 minutes. Remove from cups. Brush with butter.

NOTE: If using self rising flour, omit salt and soda.