Wheat Dill Buns

These buns have a delightful light texture and good flavor. The special ingredient is dill weed.


2 packages RED STAR® Active Dry Yeast
2 cups whole wheat flour
2 teaspoons dried dill weed
¼ cup granulated sugar
2 teaspoons dehydrated minced onions soaked in 1 tablespoon water
2 teaspoons salt
2 tablespoons margarine or butter
2 beaten eggs
1 (16-ounce) carton small curd cottage cheese, room temperature
½ cup hot water (120-130°F)
3 ½ - 4 cups bread flour


  1. In large mixing bowl, combine the yeast, whole wheat flour, dill weed, sugar, onion, and salt. Add the margarine, eggs, and cottage cheese.
  2. Add the water; beat at medium speed 2 minutes, scraping bowl often.
  3. Stir in 1 cup bread flour, mixing well. Gradually add enough of the remaining flour to form a soft dough. 
  4. Knead 10 to 12 minutes or until smooth and elastic. (Dough should be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double.
  5. Punch down dough; cover, let rest 10 minutes. Divide dough in half; cut each half into 12 pieces. Shape each in a smooth ball. Place on greased baking sheets. Flatten to form a bun. Cover; let rise until double.
  6. Bake in preheated 400°F oven 10 to 12 minutes, or until golden. Remove from pans and cool on wire rack. 

Makes 24 buns

Nutrition information per serving (one bun): 150 cal, 3 g fat, 21 mg chol, 286 mg sodium, 25 g carbo, 2 g fiber, 7 g pro, 53 mcg folate.