3 3/4 to 4 cups whole wheat flour
2 packages active dry yeast
1 1/2 cups cream-style cottage cheese
1/2 cup water
1/4 cup packed brown sugar
2 tablespoons margarine or butter
1 teaspoon salt
2 eggs
In a small mixer bowl stir together 1 1/2 cups of the flour and yeast. In a small saucepan heat cheese, water, sugar, margarine or butter, and salt just till warm (120 to 130), stirring constantly to melt the margarine or butter. Add to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 3 minutes more. Using a spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 30 to 45 minutes).
Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough as desired. Let rise till nearly double, about 20 minutes.
Bake in 375 oven for 12 to 15 minutes.
Shortcut Cloverleafs: Lightly grease 24 muffin cups. Divide each dough half into 12 pieces. Shape each piece into a ball, putting the edges under to make a smooth top. Place one ball in each muffin cup, having smooth side up. Using scissors dipped in flour, snip top of each roll in half. Then snip dough again to make 4 points.
Butter Horns: Lightly grease baking sheets. On a lightly floured surface roll each dough half into a 12-inch circle. Brush with melted butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point down, 2 to 3 inches apart on baking sheets.
Rosettes: Lightly grease 2 baking sheets. Divide each dough half into 12 pieces. On a lightly floured surface roll each piece of dough into a 12-inch rope. Tie in a loose knot, leaving two long ends. Tuck top end of dough under roll. Bring bottom end up; tuck into center of roll. Place rolls 2 to 3 inches apart on baking sheets.
« Rolls
