In a small bowl, mix warm water and 1 tsp sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.

If the mixture doesn’t foam, your yeast may be expired—start over with fresh yeast.

In a large bowl, whisk together 2 cups flour, salt, and baking soda.

In another bowl, warm the cottage cheese slightly (microwave for ~20 seconds).

Add cottage cheese, melted butter, remaining sugar, and yeast mixture to the flour. Stir to combine.

Gradually add remaining flour, ¼ cup at a time, until a soft dough forms.

Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. (If it's too sticky, add flour 1 tbsp at a time.)

Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1½ hours, until doubled in size.

Punch down the dough to remove air bubbles.

Shape into a loaf and place in a greased 9×5-inch pan, or divide into 12 rolls for a baking sheet.

Cover and let rise for 45-60 minutes until puffy.

Preheat oven to 375°F (190°C).

Brush dough with egg wash (egg + water) and sprinkle with seeds if using.

Bake for 35-40 minutes (loaf) or 20-25 minutes (rolls), until golden brown and the internal temp is 190-195°F.

Cool on a wire rack for at least 30 minutes before slicing.