-
1
Sprinkle yeast into warm water, stir well and set aside for a few minutes to sponge.
-
2
While that's working, heat cottage cheese in the microwave (warm to the touch), then combine in a large bowl, with sugar, salt, soda, eggs and ONE cup flour; add yeast-water and beat for TWO minutes.
-
3
Add remaining flour--ONE CUP AT A TIME--beating well after each addition.
-
4
Sprinkle some extra flour on a table-top, knead dough for 30 seconds, into a SMOOTH ball; set aside.
-
5
Preheat oven to 100 (yes, 100) degrees--then turn it OFF; fill a smaller mixing bowl with HOTTEST tap water and place on bottom of oven (under the lowest rack); turn ON the oven LIGHT.
-
6
Generously grease a large mixing bowl; then place dough into large greased bowl and twist dough ball around so all of dough has a bit of grease on it; lightly cover bowl with square of plastic wrap.
-
7
Place covered bowl in warm oven; let dough rise until DOUBLED.
-
8
Melt butter in a shallow bowl; butter THREE pie plates; set aside.
-
9
Remove dough from warm spot, place on floured table-top.
-
10
Using a sharp knife, divide dough ball in HALF, then each half into half again (for a total of four balls).
-
11
Divide each of the four balls into SIX smaller portions (24 altogether).
-
12
Form each portion into a ball (fold edges snugly into bottom--it's okay to squish them gently), then holding onto that bottom stuff, dip the ball (head first!)
-
13
into melted butter.
-
14
Place EIGHT balls into each pie plate; drizzle leftover butter over the rolls.
-
15
Cover each pie plate lightly with plastic, return pans to warm oven (refill the water if necessary); let rise until doubled again.
-
16
At end of rise time, remove pans and water bowl from oven; set rolls out of drafty spots---then.
-
17
.
-
18
.
-
19
Preheat oven to 350; bake pans for 20 minutes (tops will be golden brown).
-
20
Serve warm or cooled, with or without butter.
