DILLY ROLLS

1 (16 ounces) carton small-curd cottage cheese (2 cups)
2 tablespoons butter or margarine
2 pkg (1/4 oz each) active dry yeast
1/2 cup warm water (110-115 degrees F)
2 eggs
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tbsp dill weed
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110-115 degrees 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 floured board; knead until smooth and elastic, about 6-8 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 non-stick cooking spray. Cover and let rise until doubled, about 45minutes.

Bake in preheated 350 degree F oven for 20-25 minutes.

Makes 2 dozen rolls
Source: Taste of Home, Oct/Nov 96