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| 2 Tasse | (16 ounce) small curd cottage cheese) |
| 2 Esslöffel | butter or margarine |
| 2 Packung | (1/4 ounce each) active dry yeast) |
| 1/2 Tasse | Warm water (110 to 115 degrees F) |
| 2 | eggs |
| 1/4 Tasse | sugar |
| 2 Esslöffel | onion dried, minced |
| 1 Esslöffel | Dill Weed (up to 2) |
| 1 Esslöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 4 1/2 Tasse | All purpose flour (up to 5) |
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Bickel, Terre Haute. Indiana Yield: 2 dozen
In a large sauce pan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto 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 24 balls; place in a greased 13-in. X 9-in. X 2-in baking pan that has been sprayed with non stick cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees (F) for 20-25 minutes.
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