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1
In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110u00b0-115u00b0. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough.
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2
Turn onto a floured surface; 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.
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3
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14x6-in. rectangle. Spread with 1 tablespoon butter.
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4
With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough.
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5
Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup.
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6
Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes.
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7
Bake at 375u00b0 for 15-17 minutes or until golden brown. Remove from pan to a wire rack.
