Dill Pickle Hamburger/Sandwich Buns

• FOR THE BUNS:
• 1 Tablespoon Yeast
• 1/4 cups Warm Water
• 1 pinch Sugar
• 1 cup Cottage Cheese
• 1 Tablespoon Butter
• 2 Tablespoons White Sugar
• 1 teaspoon Dried Minced Onion (I Like More And Use 3)
• 2 teaspoons Dill Seed
• 1 teaspoon Salt
• 1/4 teaspoons Baking Soda
• 1 whole Egg
• 1-1/2 whole Dill Pickles, Chopped Coarsely
• 2-1/4 cups All-purpose Flour
• FOR THE TOPPINGS:
• 1 whole Egg White
• 1/4 cups Water
• 2 Tablespoons Dried Minced Onion
• 2 Tablespoons Sesame Seeds
• 2 teaspoons Dried Dill Weed

1. Stir the yeast into the warm water in a large bowl. Add a pinch of sugar and let the mixture set for about 5 minutes to proof.
2. Melt the cottage cheese and butter until the fat is melted - do this in a saucepan over low heat. Then remove from heat and add sugar (2 Tablespoons), onion flakes, dill seed, salt, and baking soda. Mix in egg. Add cottage cheese mixture into the yeast mixture. Stir in the chopped pickle. Then stir/knead in flour to create an elastic dough. Place dough in a greased bowl and allow to double in size, about 50-60 minutes. Then punch to deflate the dough; divide it into 8 pieces and shape into balls. Place in a greased 6-1/2 x 10-1/2 inch pan. Allow to rise 30-40 minutes.
3. Topping
4. Mix water and egg white and brush on the risen rolls. Combine onion flakes and seeds and sprinkle over rolls.
5. Bake at 350F for 22-25 minutes.
6. *For slider size divide dough into 12 pieces and bake in a 9x13 inch pan.

buns, yeast, ubc, sugar, cottage cheese, butter, white sugar, onion, dill, salt, ubc, egg, pickles, allpurpose, toppings, egg white, ubc, onion, sesame seeds

Taken from tastykitchen.com/recipes/breads/dill-pickle-hamburgersandwich-buns/ (may not work)