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Cottage Cheese Sourdough Pan Rolls

1 (1/4-ounce) package active dry yeast

1/4 cup warm water (about 110°F / 45°C)

1 cup cottage cheese

1 cup Sourdough Starter, at room temperature

1 large egg

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

About 4 1/2 cups all-purpose flour

2 tablespoons cold butter or margarine

1. In a bowl, combine yeast and warm water; let stand until yeast is softened, about 5 minutes.
2. In a blender or food processor, whirl cottage cheese, starter and egg until smooth.
3. In a large bowl, mix sugar, baking powder, salt, baking soda, and 4 cups of the flour. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in cottage cheese mixture and yeast mixture.
4. Turn dough out onto a floured surface and knead until smooth, about 10 minutes, adding more flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled in size, about 45 minutes.
5. Punch dough down. Divide into 18 pieces; shape each into a ball. Arrange 9 balls in each of 2 greased 8-inch round baking pans. Cover and let rise until puffy, about 25 to 30 minutes.
6. Bake in a 350°F (175°C) oven until golden, about 30 to 35 minutes. Turn rolls out onto racks to cool.

Makes 1 1/2 dozen rolls.

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