1 1/2-2 c. all-purpose flour
2 c. whole wheat flour
2 pkgs. dry yeast
1/4 c. brown sugar, firmly packed
2 tsp. salt
1/2 tsp. baking soda
1/2 c. water
1 1/2 c. (12 oz.) sm. curd creamed cottage cheese
2 tbsp. butter
2 eggs

In large mixer bowl, combine 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, yeast, brown sugar, salt and baking soda; mix well. In saucepan, heat water, cottage cheese and butter until warm (120-130 degrees) - butter does not need to melt. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining whole wheat flour and enough all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.

Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 24 pieces. Form into round balls and place in well-greased muffin cups. Cover and let rise in warm place until doubled, about 45 minutes. Bake at 375 degrees for 12-15 minutes. Brush with melted butter. Remove from pans, cool on racks.