Yield 24 mini rolls
1 package dry yeast
1/4 cup all purpose flour
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 tablespoon grated yellow onion
1 tablespoon dill seeds
1/4 warm water
2 tablespoons unsalted butter
1 cup lukewarm small curd cottage cheese
1 egg, beaten
1/2 cup all purpose flour
1 1/2 cups sifted flour
About 1/3 cup unsalted butter, melted for topping
Malden salt flakes
To prepare:
Preheat oven to 350 degrees F. Generously grease twenty-four mini muffin tins.
In the bowl of an electric mixer add yeast, one-quarter-cup flour, baking soda, sugar, salt, onion, and dill seeds.
In a glass cup heat the water and butter to 130 degrees F. While it’s warm, add the water to dry ingredients in the mixing bowl and beat on medium speed for two minutes.
Add cottage cheese, egg, and one-half cup flour and beat for two minutes longer. Add the last one and one-half cup sifted flour and beat until smooth.
Cover the dough and let rise in a warm place until double in bulk, about two hours. With a wooden spoon, beat the batter twenty-five times and then divide among the muffin tins. Cover with a damp tea towel and let rise again until double in bulk, about thirty-five minutes.
Bake at 350 degrees F. until the muffins are browned on the edges and done in the center about twenty minutes. Remove from the tins. Just before serving roll the muffin tops in melted butter and dip in Malden salt. Serve warm.