Dill Puffs

• 1 envelope dry yeast
• 1/4 cup warm water
• 1 cup cream-style cottage cheese
• 1 egg, beaten
• 2 tablespoons sugar
• 1 tablespoon instant minced onion
• 2 teaspoons dill weed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 1/3 cups sifted flour
• Melted butter

Dissolve the yeast in the warm water in a large bowl. Heat the cottage cheese in a small saucepan until lukewarm. Stir into the yeast. Add the egg, sugar, onion, dill weed, salt and baking soda, stirring well. Add the flour gradually, beating until combined. Beat another 20 strokes. (The dough will be sticky and heavy.) Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Punch the dough down. Divide evenly into 12 greased muffin cups. Let rise, covered, for 45 minutes or until doubled in bulk. Bake at 350 degres for 25 minutes or until golden brown and hollow-sounding when tapped. Remove to a wire rack. Brush the tops with melted butter.

Yield: 12 rolls.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.