Ingredients
- 2 cups (16 ounces) small curd cottage cheese
- 2 tablespoons butter or margarine
- 2 packages active dry yeast (1/4 ounce) package
- 1/2 cup warm water (110 to 115 degrees)
- 2 eggs
- 2 tablespoons dried minced onion
- 1/4 cup sugar
- 1-2 tablespoons dill week
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 4-1/2 to 5 cups all-purpose flour
Preparation
Step 1
In large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115 degrees.
In large mixing bowl dissolve yeast in water. Add eggs, sugar, onion, dill, and baking soda and cottage cheese mixture. Add 3 cups flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 25 balls, place in a greased 13" x 9" x 2" baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled about 45 minutes.
Bake at 350 degrees for 20-25 minutes.