Onion-Dill Buns

Onion-Dill Buns

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
¼ cup warm water (105° to 115°F)
2 tablespoons sugar
1 teaspoon salt, plus additional for sprinkling
¼ cup chopped fresh dill or 2 tablespoons dried dillweed
2 tablespoons chopped green onions (scallions)
3 tablespoons butter, melted
1 cup cottage cheese
1 egg, lightly beaten
2 cups all-purpose flour

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water. Add the sugar, salt, dill,
green onions, and 2 tablespoons of the butter. Let stand until the mixture starts to foam,
5 minutes.
Stir in the cottage cheese, egg, and ½ cup of the flour. Using an electric mixer, beat on
high speed 2 minutes. Add the remaining 1½ cups flour and beat to make a stiff batter.
Cover and let stand for 10 minutes.
Grease 12 cups of a muffin tin and spoon the dough into the cups, dividing equally.
Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Preheat the oven to 350°F. Bake the buns until golden, 35 to 40 minutes.
Remove the warm buns from the muffin cups. Brush the buns with the remaining
melted butter and sprinkle with salt. Serve warm or place on a rack to cool.
soup
HAM AND GREEN BEAN SOUP
THIS IS THE PERFECT SOUP TO MAKE THE DAY AFTER EASTER, WHEN THERE’S LOTS OF HAM
LEFT OVER. IT COULDN’T BE EASIER TO MAKE—PLACE EVERYTHING IN A POT AND ADD THE
CREAM JUST BEFORE SERVING.
Makes 6 to 8 servings