In a small bowl, dissolve the active dry yeast in warm water. Stir in the sugar and let it sit for 5-10 minutes until it becomes frothy. This ensures the yeast is alive and ready to work.

Puree the onion in a food processor. You may need to puree more than you will actually use just to get the onion moving inside the food processor.

In the bowl of a stand mixer, add the cottage cheese and whip on medium-high speed for 2 minutes using the paddle attachment. If your mixer does not have a splash guard, do not turn it on high or you will be cleaning up cottage cheese from all over the kitchen.

Add the melted butter, pureed onion, dill weed, salt and baking soda to the mixer bowl. Mix well until all ingredients are fully incorporated.

Add the frothy yeast mixture to the bowl of wet ingredients. Stir to combine.

Gradually add the all-purpose flour, ½ cup at a time, mixing thoroughly after each addition. Once the dough becomes too stiff to stir, transfer it to a lightly floured surface.

Knead the dough for about 6-8 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is sticky, but be careful not to add too much to avoid tough rolls.

Place the kneaded dough in a large, greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1-1½ hours. The dough should double in size.

Punch down the risen dough and divide it into 24 equal pieces. Shape each piece into a ball and place them on a greased or parchment-lined baking sheet spacing them slightly apart. Cover and let them rise again until doubled, about for 40-45 minutes.

Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until they’re golden brown on top. Brush the tops with a little melted butter after 10 minutes of baking to help them brown.

Allow the rolls to cool on a rack slightly before serving. They’re best enjoyed warm.