Bake before your company arrives.

3/4 cup Daisy cottage cheese
2 Tbsp. Country Cream butter
1/3 cup water
1/4 cup finely minced onion
1 tsp. dill seed
2 1/4 cups flour, divided
2 Tbsp. sugar
1 package active dry yeast
1/2 tsp. salt
1 Eggland’s Best egg

In food processor, process cottage cheese until smooth. Combine in small saucepan with butter and water. Heat over low heat until butter melts, stirring frequently. Stir in onion and dill seed. Set aside to cool for 15 minutes.

In large bowl, combine 1 1/4 cups flour, sugar, yeast, and salt. Make sure the cottage cheese mixture is lukewarm. Add to flour mixture along with egg; beat until smooth. Stir in remaining flour to form a stiff batter. Cover and let rise for 30 minutes until doubled in bulk.

Spray 12 muffin cups with nonstick baking spray with flour. Stir down batter by beating with spoon 20-25 strokes. Spoon batter into prepared muffin cups. Let rise, uncovered, for 20-30 minutes until batter fills cups. Preheat oven to 400 degrees F. Bake rolls for 15-20 minutes or until golden brown. Brush with melted butter and remove from pan; cool on wire rack. Makes 12 rolls.

Adapted from busycooks.about.com
MOOO News, March 2013