Caraway Rye Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm 4% cottage cheese (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 2 tablespoons caraway seeds
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 cup rye flour
• 3 to 4 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
2. Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes.
3. Bake at 350u0b0 for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

active dry yeast, warm water, cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour, allpurpose

Taken from www.tasteofhome.com/recipes/caraway-rye-rolls/ (may not work)