In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place 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 at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen.