2 1/2 c. flour (divided)
2 pkg. quick-rise yeast
2 tbsp. sugar
1 tbsp. dry minced onion
2 tsp. dill seed
1/2 tsp. salt
1 c. small curd lowfat cottage cheese
1/2 c. water
4 tbsp. butter (divided)
1/4 c. egg substitute

In large mixer bowl, stir together 1 1/4 cup of the flour, yeast, sugar, onion, dill seed and salt. In small saucepan over medium heat, warm cottage cheese, water and 2 tablespoons of the butter to 120 degrees. Add mixture and egg substitute to dry ingredients; beat at low speed for 1 minute. Scrape sides of bowl; increase speed to medium and beat for 3 minutes. Using wooden spoon, stir in remaining 1 1/4 cup flour to make stiff batter. Cover with cloth towel; let rise in warm place for 30 minutes. Stir down batter and spoon into 18 muffin cups that have been sprayed with no stick cooking spray, filling two-thirds full. Cover with cloth towel and let rise for 20 to 30 minutes. Bake in 350 degree oven for 15 to 20 minutes. Melt remaining butter and brush on top.