- 1 package dry yeast
- 1/4 cup warm water
- 1 cup cream style cottage cheese
- 1/4 cup shortening
- 2 tablespoons sugar
- 1 tablespoon minced onion
- 2 teaspoons dill weed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 well beaten egg
- 2 1/4 to 2 1/2 cups all purpose flour
- 3 to 4 tablespoons unsalted butter, melted
Soften yeast in warm water and set aside. Heat cottage cheese in saucepan until lukewarm, then transfer to mixing bowl and stir in shortening, sugar, onion, dill, salt, baking soda, and softened yeast.
Beat in egg. Add flour a little at a time, stirring to make a soft dough.
Turn out onto floured surface and knead until smooth and elastic, about 15 minutes.
Place in greased bowl, cover and let rise in warm place one hour. Punch down dough and let rest 10 minutes.
Spoon dough into greased muffin tins, cover and let rise until double, about 30 minutes.
Bake at 350° until golden brown, about 15 minutes for mini size muffin tins. Brush tops with melted butter and remove from pan and cool on wire racks.
Can be served immediately, or frozen and reheated.