2 packages (14 grams) active dry yeast
1/2 C. warm water (110-115°)
4 T. sugar
2 tsp. salt
1 tsp. baking soda
2 T. onion, finely chopped
1 C. fresh dill weed or 2 1/2 T. dry dill seed
2 T. unsalted butter, melted
2 C. cottage cheese, lukewarm
2 eggs, slightly beaten
2 1/2 C. unbleached all-purpose flour
2 1/2 C. whole-wheat flour
Dissolve yeast in water. Add yeast mixture to other ingredients, except flour, and stir gently. Stir in flour. Mix thoroughly with electric mixer but just until all ingredients are hydrated.
Transfer dough to a large, oiled bowl and cover. Let rise in a warm place for at least an hour until dough has risen at least 1 1/2 times in bulk.
For large rolls, gently punch down the dough and create balls. Put in well-oiled large muffin tins. Put uncovered in a drawer to let rise for about 40 minutes. Bake in 350° oven for about 20 minutes. Bread should be golden brown and pass the toothpick test.
Remove from oven. Let cool in muffin tin on racks. Rolls should then easily slide out of the bowls.