Dill Bread Rolls
Source: Cynthia Bowan
Note by the Source:(These are a Thanksgiving staple at our home.)

1/2 c. warm water
2 pkg. yeast
4 tsp. brown sugar
2 c. large curd creamed cottage cheese
1/4 c. butter, melted
2 tsp. dried dill weed
2 eggs
1 T. salt
1/2 tsp. baking soda
5 c. flour
2 more eggs
2 T. milk

Combine 1/2 c. warm milk, yeast and sugar in a large bowl; whisk until blended. Let stand until foamy, about 10 minutes. Generously grease another bowl; set aside. Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food processor until smooth. Add to yeast, blending well. Stir in 1 c. flour; mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl. Turn dough out onto lightly floured board, and knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm area until doubled, about 1 1/2 hr. Generously grease baking sheets. Punch dough down, then turn out onto lightly floured surface. If dough feels sticky, knead again with a little flour. Divide dough into 3 equal portions. Working quickly (dough is very active), break off small walnut-sized pieces of dough from each portion and shape into balls. Arrange side by side on prepared baking sheet. Beat last 2 eggs with 2 T. milk; brush this lightly on top of rolls. Let rise 15-20 minutes.

Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture. Repeat. Then continue baking, watching carefully and covering loosely with foil in rolls brown too quickly. Transfer to rack and let cool. Variation: Form rolls in shape of two grape clusters, using some of the dough to form stems and leaves for decoration. Brush and bake as above.