Makes 75-100 rolls (depending on the size you cut them out there are a lot more, or less :) )
¾ cup hot water
6 Tbsp butter or margarine
3c. (24oz.) small curd low fat cottage cheese
Melt butter in hot water in microwave. Mix water with cottage cheese in food processor or blender. Blend until smooth. Warm mixture in microwave to warm bath water temperature. Pour into large mixing bowl add:
3 Tbsp dry yeast
2 Tbsp dill weed
3 eggs (room temperature)
Mix well, add:
3 c. flour
¾ tsp baking soda
3 Tbsp sugar
1 Tbsp salt
Blend well; add enough flour (1-3c) to make a moderately stiff dough. Knead until smooth. Let rise in warm draft free place until double, about an hour.
Punch down dough. Roll out on a lightly floured surface to about ½ inch thickness. Cut with small biscuit cutter, place on lightly oil sprayed baking sheet. The rolls can be close together but not quite touching. Let rise until double about 20 minutes. Bake at 375 for 12-15 minutes or just until the edges turn golden. Do not over bake.
Remove from oven and brush tops with butter.