Dilly Buns

Dilly Buns

(thanks to Brenda Shuman who also makes great cinnimon rolls)

4 tbsp yeast dissolved in 1 cup warm water

4 cups creamed cottage cheese, drained

1 stick melted margarine

½ cup sugar

4 tsp. salt

4 eggs

¼ cup minced onion ( I use dry onion flakes)

1 tsp baking soda

3 tbsp dill weed

8-10 cups flour

Mix in bread mixer about 5 minutes. Batter is rather stiff, but not too stiff. Let rise until double in bulk in a large greased bowl. Roll into a large greased bowl. Roll 3/8 inch thick. Cut into small rounds 1 ½ inches in diameter (baby food jar is this size). Put rounds on greased cookie sheets. Let rise until double in size, then brush tops with melted margarine. Bake at 350 for 12 minutes. Makes about 18-20 dozen.

I had to lower the temp to 340 for 9-10 minutes in my oven.

We serve these rolls with a slice of ham and Swiss cheese. We love them and this recipe makes about 150 rolls.