1 pkg. dry yeast
1/4 c. warm water
3 c. flour
1 c. sour cream
1 egg
1 sm. onion, chopped
2 tbsp. sugar
1 tbsp. butter, softened
1 tsp. salt
1 tbsp. dill weed
1 tbsp. dill seed
1 beaten egg yolk & 2 tsp. water to brush on top

Dissolve yeast in 1/4 cup warm water. Stir in 1 cup flour, sour cream, onion, sugar, salt, butter, dill weed and dill seed. Beat by hand until well blended. Stir in as much of the remaining flour as you can with a spoon.

Turn dough out onto floured surface, knead 5-8 minutes until smooth. Place dough in greased bowl. Cover and let rise in warm place 90 minutes. Punch down, let rest 10 minutes. Form into loaves or buns (I use 2 ounce dough per bun). Let rise 30 minutes. Bake at 350 degrees for 35 minutes. I usually triple this recipe to make 4 or 5 dozen rolls. If you want to make more, do it in 2 batches.