Ingredients

• 2-1/2  to 3 cups all-purpose flour
• 1  package fast-rising active dry yeast
• 2  teaspoons dillseed
• 1/4  teaspoon baking soda
• 1  cup cream-style cottage cheese
• 1/4  cup water
• 2  tablespoons margarine or butter
• 2  teaspoons sugar
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 1  egg
• 1  beaten egg
• 1  tablespoon water
•   Fresh dill sprigs (optional)

Directions

1. Combine 3/4 cup of the flour, the yeast, dillseed, and baking soda in a large mixing bowl.

2. Heat and stir cottage cheese, the 1/4 cup water, margarine or butter, sugar, salt, and pepper in a medium saucepan until warm (120 degree F to 130 degree F) and margarine or butter is almost melted.

3. Add cottage cheese mixture to flour mixture. Add the 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon.

4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover and let rest for 15 minutes.

5. Shape dough into 18 balls, pulling edges under to make smooth tops. Place balls about 2 inches apart on greased baking sheets. Cover and let rise in a warm place until nearly double (20 to 30 minutes).

6. Combine beaten egg and the 1 tablespoon water. Top each bun with a dill sprig, if desired; brush with egg mixture. Bake in a 375 degree F oven about 12 minutes or until golden. Makes 18 buns.

To make cloverleaf rolls: Lightly grease eighteen 2-1/2-inch muffin cups. After the 15-minute rest, shape dough into 54 balls. Place three balls in each muffin cup. Let rise and bake as directed. Makes 18 rolls.

Make-ahead tip: Bake rolls as directed. Cool on wire racks. Place in freezer container and freeze up to 3 months. Thaw at room temperature about 1 hour.