Dill Buns with Smoked Salmon and Pickled Cucumber

I made this as part of brunch on our deck to welcome my new baby grand niece, Maddie! The buns are so light…the dill and caraway seeds add beautiful flavour. Recipe from ‘Good Taste‘ magazine Oct 2011 edition.

2 tsp dried yeast
1 tsp sugar
1/2 cup lukewarm water
25g butter, melted, cooled
1/2 cup cottage cheese
2 eggs, lightly whisked
2 cups bread flour
1 tsp baking powder
1/2 tsp salt
Olive oil spray
2 tsp caraway seeds
200g smoked salmon
Maille Dijonnaise, to serve
Fresh dill sprigs, to serve

Pickled cucumbers
2 tbs white wine vinegar
1 tbs sugar
1/2 tsp salt
2 lebanese cucumbers, peeled lengthways into ribbons

Combine the yeast, sugar and water in a small bowl. Cover with plastic wrap and set aside in a warm place for 5 minutes or until frothy. Add butter, cottage cheese and half the egg. Stir until combined.
Combine flour, dill, baking powder and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until well combined. Use your hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Spray bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught-free place to prove for 1 hour or until dough has doubled in size.
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Divide the dough into 12 even portions. Roll each portion into a ball.
Spray a 22cm springform pan with oil. Line the base of the tin with baking paper. Arrange the rolls in prepared tin. Cover  with plastic wrap and set aside in a warm, draught-free place for 1 hour or until almost doubled in size.
Preheat oven to 200 degrees. Brush the rolls with remaining egg. Sprinkle with the caraway seeds. Bake for 20-25 minutes or until the rolls are golden and a skewer inserted into the centre comes out clean. Set aside in the tin for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
To make the prickled cucumbers, combine the vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Add the cucumber and toss to coat. Set aside for 10 minutes to infuse. Drain.
Cut the bread rolls in half and spread with Dijonnaise, top with the salmon, pickled cucumber and a fresh dill sprig.