2 tbsp. chopped onion
1 tbsp. solid shortening
2 1/2 c. flour, divided
1 pkg. dry active yeast
2 tsp. dill week
1/4 tsp. baking soda
1 c. lg. curd cottage cheese, not low-fat
1/4 c. water
2 tbsp. sugar
1 tsp. salt
1 egg, slightly beaten
Melted butter
Salt, additional

In small skillet saute onion in shortening until tender. In large bowl, combine 1 cup flour, yeast, dill weed and soda. In saucepan heat together cottage cheese, water, sugar, and salt until warm. Add to flour mixture and stir until well combined. Add onion and egg and beat on low speed of electric mixer 1 minute. Scrape bowl and beat 2 more minutes at high speed.

Stir in remaining 1 1/2 cups flour. Cover; let rise until double, about 1 hour. Stir down and divide between 4 seasoned 4 inch diameter flower pots (see note) that have been lined with aluminum foil. Let rise until double, about 40 minutes. Bake at 350 degrees for 30-40 minutes until brown. Remove from oven, brush tops with butter and sprinkle with salt.

NOTE: To season pots, coat well with vegetable oil and bake in 250 degree oven for 2 1/2 hours. Cool completely before adding dough.