Dilly Rolls

I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 24 rolls

Ingredients

• 2  cups small curd cottage cheese
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons  yeast
• 1⁄2 cup warm water
• 2  eggs
• 1⁄4 cup sugar
• 2  tablespoons  dried onion flakes
• 2  tablespoons dill weed
• 1  tablespoon salt
• 1⁄2 teaspoon baking soda
• 5  cups flour

Directions

1. In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
2. Cool slightly.
3. In a large mixing bowl, dissolve yeast in water.
4. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
5. Add 3 cups flour. Beat until smooth.
6. Add enough extra flour to form a soft non-sticky dough.
7. Place in greased bowl, turning once.
8. Cover and let rise until double - about 1 hour.
9. Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
10. Cover and let rise until doubled - about 45 minutes.
11. Bake at 350 degrees for 20-25 minutes.