Put 1 ¼ cups of the flour, salt, baking soda, sugar and yeast in the bowl of a stand mixer.

In a microwave-safe bowl or glass measure, heat the cottage cheese for about 45 seconds or until very hot. Add the hot cottage cheese, egg and water to the dry mixture and stir to make a soft, wet, dough. Add remaining flour about ¼ cup at a time until dough is slightly firm. Attach the dough hook to the mixer and knead for about 5 minutes or until dough is elastic. It will still cling to the side of the bowl, but it should snap off easily when loosened with a scraper.

Put a tablespoon of olive oil or vegetable in a mixing bowl and swirl it around to coat the sides. Add the dough and turn the dough so that it’s coated with oil. Cover and let rise until doubled in size – about 40 minutes. A good spot for doing this is a closed microwave.

Punch dough down and divide into 15 pieces. Shape each piece into a roll and place 2 inches apart on a greased baking sheet. Cover (I use an overturned roasting pan) and let rise until doubled, about 20 minutes.