Dilly Rolls

I made the below recipe into a french style loaf for the 2012 Tillamook County Fair.  I entered it into the Bob's Red Mill Baking Contest and it won a blue ribbon!  I used all the below ingredients except for the flour.  I had to use two of Bob's flours to make the recipe so I chose his Unbleached White Flour and his specialty Oat Flour and used a combination of both.  Because I won the blue ribbon - I also won a $100 gift certificate to use either online or at a Bob's Red Mill store!  

Dilly Rolls
The first time I had Dilly bread was on my mission in Texas. A lady named Holly had made some in her bread machine. I was hooked. I've had this recipe for quite some time but haven't ever made them. After making them and the kids scarfing them down as quickly as they did - I wonder what took me so long! Donovan likes these rolls to use as sandwichs for a ham sandwich.

2 cups small curd cottage cheese
2 TBSP butter or margarine
2 TBSP yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 TBSP dried minced onion
2 TBSP dill weed
1 TBSP salt
1/2 tsp baking soda
5 cups flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour; beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in a greased bowl turning once. Cover and let rise until double - about 1 hour. Form into 24 balls and place on greased cookie sheet. Cover and let rise until double - about 45 minutes. Bake at 350 degrees for 20-25 minutes.

**I use my non-stick cookie sheet and don't spray that.