---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, All star
       Yield: 24 servings
       2 pk Active dry yeast
     1/2 c  Lukewarm water
       2 c  Cream-style cottage cheese
     1/4 c  Sugar
       2 ts Salt
     1/2 ts Baking soda
       2    Eggs
   4 1/2 c  Flour (approximately)
   Sprinkle yeast on lukewarm water.  Stir to dissolve.
   Heat cottage cheese until lukewarm. Combine cottage
   cheese, sugar, salt, baking soda, eggs, yeast and one
   cup flour in bowl. Beat with electric mixer at medium
   speed until smooth, about 2 minutes, scraping bowl
   occasionally, or beat with spoon until batter is
   smooth. Gradually add enough flour to make soft dough
   that leaves the sides of the bowl.
   Place dough in greased bowl, turn over to grease top.
   Cover and let rise in warm place until doubled, about
   1 1/2 hours. Turn dough on lightly floured surface.
   Divide dough into 24 equal pieces. Shape each piece
   into a ball. Place balls in 2 greased 9 inch round
   baking pans. Let rise double.
   Bake in 350ø oven 20 minutes or until golden brown.
   Remove from pan. Cool on racks. Makes 24 rolls. Good
   made with whole wheat flour, also.
   COOKBOOK, 1986 Greenfield, Ohio pg. 48 Converted by
   MMCONV vers. 1.10