Panini con formaggio tipo jocca e aneto

Once I was blog-surfing and I found a wonderful looking pyramid of bread rolls made with cream cheese and dill, on the really nice blog 'My kitchen: my laboratory'. So, as soon as I happened to have some dill at home, I prepared similar rolls with cottage cheese instead of cream cheese. The result was really delicious.
Panini con formaggio tipo jocca e aneto / Cottage cheese and dill rolls
Ingredients (if you compare with Angie's recipe, there are a few variations, but not too much)
2 tsp yeast
1 cup warm water
4 cups flour
1 egg
1/2 cup cottage cheese
1 red onion
2 tbsp chopped fresh dill
2 tbsp olive oil
Procedure
Let the yeast dissolve in the water for a few minutes. In the meanwhile, finely chop the onion and add to the cottage cheese. Add the yeast and water mixture to the flour, then add the egg (beat it a little), the cheese/onion mixture, the olive oil, the dill, and a bit of salt (I put ~1 tbsp). Stir with a wooden spoon. You can add some flour if it's too sticky. Angie suggests kneading it, but I found it impossible unless I added a lot of flour, so I decided to just stir vigorously with the wooden spoon, like I did with my other cheese bread. I mixed for ~ 120 turns with the wooden spoon, then, quite tired, I left the dough and myself rest for about 1 hour. Then, I deflated it and let it raise again for ~ 10 minutes. Then I divided it in 12 rolls and placed them in a baking pan (I wasn't able to make the nice pyramid that Angie made :) ), added some flour on them, and baked them for ~45 min.
The result was something amazingly good, soft and moist, and a bit crusty on the outside... needs to be repeated!