Caraway Rye Rolls No Knead - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast
1/2 cup warm water
2 cups warm small curd cottage cheese
1/2 cup sugar
2 eggs, beaten
2 tablespoons caraway seeds
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3 -4 cups all-purpose flour

Preparation

In a large mixing bowl dissolve the yeast in the warm water.
Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 c all purpose flour, mix well.
Stir in enough remaining flour to form a sticky batter, do not knead.
Cover and let rise until doubled, about 1 hour.
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.
Bake in a preheated 350 oven for 18-20 minutes or until golden brown.
Cool for 1 minute before removing from pans. Cool on wire racks.