INGREDIENTS

INSTRUCTIONS

In a large bowl proof the yeast in 1/2 cup lukewarm water for 5 minutes, or
until it is foamy. Add 1 cup of the flour, the cottage cheese, the egg, the
dill, the dill seeds, the walnuts, the zest, and the salt and beat the
mixture with a wooden spoon until it is combined well. Stir in 1 1/2 cups
of the remaining flour, 1/2 cup at a time, and beat the mixture with the
spoon until it is combined well. Turn the dough out onto a floured surface
and knead it for 8 to 10 minutes, incorporating enough of the remaining 3/4
cup flour, if necessary, to form a soft, slightly sticky dough. Transfer
the dough to an oiled bowl, turning it to coat it with the oil, and let it
rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until
it is double in bulk.
Stir down the dough, halve it, and on a lightly floured surface roll each
half into a rope about 1 inch in diameter. Cut each rope into 24 pieces
with a sharp knife and form the pieces into balls. Put 3 balls of dough
into each of 16 buttered 1/3-cup muffin tins, brush them with the melted
butter, and let the rolls rise, uncovered, in a warm place for 45 minutes
to 1 hour, or until they are almost double in bulk. Bake the rolls in the
middle of a preheated 400F. oven for 18 to 20 minutes, or until they are
golden. The rolls may be made 1 week in advance and kept wrapped tightly
and frozen. Reheat the rolls, wrapped in foil, in a preheated 400F. oven
for 25 to 30 minutes, or until they are heated through.
Makes 16 rolls.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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