2 tbsp. instant minced onion
1/2 c. water
1 1/2 c. lg. curd creamed cottage cheese, warmed
3 tbsp. butter
1/4 c. sugar
2 tsp. salt
3 1/2 c. sifted all-purpose flour
2 eggs
2 pkgs. dry yeast
1 c. quick or old-fashioned oats, uncooked
2 tbsp. dill seed
1/2 tsp. baking soda

Combine onion and water in a large bowl. Combine cottage cheese, butter, salt, sugar and soda and onion water. Add 2 cups flour, eggs and yeast. Beat 2 minutes. Stir in oats, dill seed, and remaining flour. Cover and let rise in a warm place until double in size (about 1 hour). Stir batter down. Place in two greased, deep 1 1/2 quart casseroles or souffle dishes. Brush tops with melted butter. Let rise uncovered in warm place until double in size. Bake in preheated 350 degree oven about 35 minutes. Remove from casseroles. Brush tops with melted butter and sprinkle with salt.