2 cups (16 oz.) small curd cottage cheese
2 tablespoons butter or margarine
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 °F)
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed or seed
1 tablespoon salt
1/2 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour
Directions: In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115°F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13x9x2 inch baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350°F for 20 to 25 minutes. Yield: 2 dozen.
Notes: I help prepare meals at a restaurant and every time we make these Dilly Rolls to serve for the day we receive many compliments on them. They are so light and fluffy and the dill & onion combination you just have to taste to appreciate!