Pile ham and cheese on these home-baked yeast sandwich rolls. Works great with burgers, too. Can use to make mini buns for informal parties. Shape into 24 small rolls for a sandwich buffet or luncheon.

1 pkg. active dry yeast
1/4 c. warm water (105-115)
1 c. sm. curd cottage cheese
2 tbsp. sugar
1 tbsp. dried minced onion
1 tbsp. dill seed
1 tbsp. butter, melted
1/2 tsp. salt
1/4 tsp. baking soda
1 beaten egg
2 1/2 c. all-purpose flour

Dissolve the yeast in warm water. Combine yeast mixture with cottage cheese, sugar, onion, dill seed, the 1 tablespoon butter, salt, baking soda and egg. Mix well. Add about 1 1/2 cups flour gradually, beating well to combine. Stir in the remaining flour.

Cover and let rise in a warm place until double (about 1 hour). Stir dough down. With lightly floured fingers, shape dough into 12 buns. Place in a greased 13x9 inch baking pan. Cover and let rise until nearly double (about 30 minutes).

Bake buns in a 350 F. oven about 22 minutes or until golden. Remove from pan to a wire rack. Brush rolls with melted butter.