1 c. sm. curd cottage cheese
1/2 c. water
4 tbsp. butter, divided
2 1/2 c. all-purpose flour
2 pkgs. active dry yeast
2 tbsp. sugar
1/4 c. fresh minced onion
2 tsp. dill
1/2 tsp. salt
1 egg

Line 18 muffin cups with paper liners. Combine cottage cheese, water and 2 tablespoons butter in a small saucepan; heat until warm (120 to 130 degrees). butter does not have to melt. Put 1 1/4 cups flour, the yeast, sugar, onion, dill, and salt in a large mixer bowl. Add warm cottage cheese mixture and the egg; blend until mixed, then beat at medium speed for 3 minutes, scraping bowl frequently. At very low speed or with a spoon, stir in remaining flour.

Cover bowl and let batter rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 350 degrees. Stir down batter. Spoon into prepared pans. Cover and let rise, until doubled 20 to 30 minutes. Bake for 15 to 20 minutes until golden. Melt remaining 2 tablespoons butter, brush on hot rolls. Serve warm or cooled. Makes 18 rolls.