1 pkg. active dry yeast
3 1/2 c. flour
1/4 tsp. baking soda
1 1/2 tsp. salt
1 unbeaten egg at room temperature
1/4 c. water
3/4 c. cottage cheese
3/4 c. sour cream
3 tbsp. sugar
3 tbsp. minced dried onion
2 tbsp. whole dill seed
1 1/2 tbsp. butter
1 egg white, beaten with 1 tbsp. cold water

Combine yeast, flour, baking soda and salt and set aside. Mix together water, cottage cheese, sour cream, sugar, onion, dill seed and butter, and warm 4 minutes in microwave. Place dry ingredients in the bowl of a food processor, process for 30 seconds, add egg and rest of ingredients and process until dough cleans the sides of the bowl. Process 30 seconds more. Remove and knead for 2 to 3 times.

Place in a plastic bag which has been sprayed with Pam. Leave to rise for about 45 minutes until double in bulk. Punch down in the bag. Remove and shape into rolls. Brush with beaten egg white. Let rise until double in bulk about 30 minutes. Place in preheated 375 degree oven and bake until golden, 15 to 20 minutes.