I want to share this recipe with all of you as a thank you for all the help you've been to me. I'm trying to eat more whole grains (maybe some of you are, too?), but have found some of the 100% whole wheat breads I've made turn out very heavy and dense, even with added gluten. I skeptically tried this recipe I'd had in my files for years that claimed these would be "amazingly light." They were!!! So if you're looking for a really good dinner roll that's whole wheat, here you go...with my thanks... (Note: I cut the ingredients exactly in half to make 12 rolls.)
WHOLE WHEAT COTTAGE CHEESE ROLLS
3-3/4 to 4 cups whole wheat flour
2 pkg dry yeast
1/2 tsp baking soda
1-1/2 cups low-fat cottage cheese (we used 2%)
1/2 cup water
1/4 cup brown sugar
2 Tbsp vegetable, canola or light olive oil
2 tsp salt
Combine 2 cups whole wheat flour, yeast, and baking soda.
Heat cottage cheese, water, sugar, oil and salt until very warm. Add to dry mixture, along with eggs. Beat vigorously for 3-4 minutes. (If using an electric mixer, beat for 30 seconds on low speed and on high for 3 minutes).
Stir in enough remaining flour to make a stiff dough. Knead 8 - 10 minutes on a lightly floured board. Place in greased bowl, turning once. Cover and let rise until double, about 1 hour.
Shape into 24 pan rolls or 24 cloverleaf rolls. Place in greased or sprayed muffin pans. Let rise until nearly double. Bake in preheated 375°F oven for 12 minutes.
Makes 24 Rolls.