BATTERWAY DILL ROLLS

2 1/2 c. flour                          2 packages yeast
2T. sugar                               1T. instant minced onion
2 t  dill seed                          1/2 t. salt
1c. small curd cottage cheese           1/2c. water
     drained                            2T. butter
1 egg                                   butter

In large mixer bowl, combine 1 1/4c. flour, yeast, sugar, onion, dill
seed and salt; mix well.  In saucepan, heat cottage cheese, water and butter 
until warm (120-130); butter does not need to melt.  Add to flour mixture. 
Add egg.  Blend at low speed until moistened; beat 3 minutes at medium.
speed.  By hand, gradually stir in remaining flour to make a stiff
batter.  Cover; let rise in warm place until doubled, about 30 minutes.  
Stir down batter.  Spoon in greased muffin pan cups.  Cover; Let rise in warm 
place until double, 20 to 30 minutes.  Bake at 350 for 15-20 minutes.  
Until golden brown. Remove from pans; brush with butter. Cool.  18 rolls.