Rolls

Ingredients

• 1 1/2 cups cream-style cottage cheese
• Milk
• 4 1/4 to 4 3/4 cups whole wheat flour
• 1 package active dry yeast
• 1/3 cup packed brown sugar
• 1/3 cup margarine or butter
• 2 eggs

Instructions

1. Drain cottage cheese, reserving liquid. Add milk to reserved liquid to measure 3/4 cup. Set aside.
2. Combine 1 1/2 cups flour and the yeast. Heat and stir cottage cheese, reserved milk mixture, brown sugar, margarine, and 1/2 teaspoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (30 to 45 minutes).
4. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Shape into 24 smooth balls. Place in greased muffin pans. Cover; let rise in a warm place till nearly double (about 20 minutes). Bake in a 375° oven for 12 to 15 minutes or till done.