Ingredients
2 cups 4% cottage cheese2 tablespoons butter2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 large eggs, room temperature1/4 cup sugar2 tablespoons dried minced onion1 to 2 tablespoons dill weed1 tablespoon salt1/2 teaspoon baking soda4-1/2 to 5 cups all-purpose flour
Preparation
In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large 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 surface; knead until smooth and elastic, 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 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes.
