1 c. butter, softened
1 carton (12 oz. = 1 1/2 c.) cottage cheese
Dash of salt
2 c. flour

FROSTING:

2 tbsp. butter, melted
2 tsp. milk
1/2 tsp. vanilla
2 c. powdered sugar

Cream butter and cottage cheese together with mixer until blended; beat in salt and flour until smooth. Cover and refrigerate for 4 hours or overnight. Divide into 3 parts, form into balls. On lightly floured surface roll out flat into circles, 12 inches diameter. Cut into 12 pie shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet, tips turned under. Bake for 30 minutes at 350 degrees.

Mix frosting and spread over slightly warm rolls. Cool and store in covered container. Makes 36.