1. In a 4 cup measure, cut the butter in slices and add the finely chopped onions, microwave for about 2 minutes until the mixture is hot and the onions are soft. Put a plate over the measure so you don't have a nasty mess in the microwave. Set aside to cool slightly.

2. Dissolve the yeast in warm water. In a mixing bowl, combine the ricotta cheese, warm water, sugar and eggs, add the butter mixture and stir so the eggs don't scramble. Add the flour, dill, gluten and yeast. Knead to a smooth dough, it should have some stick, but not be gloppy on your hands. Knead to smooth and elastic, or do this in your machine. It is easier when you have the onions pulverized and softened. You want to knead until the dough is soft, supple, and elastic. It will stretch when you pull it, not break. The kneading will take about 10-15 minutes by hand.

3. Raise in a greased bowl, for about 1 1/2 hours until doubled. Fold down and shape into 24 sandwich sized rolls, round and place on a parchment covered sheet pan.

4. For sandwich rolls, place 12 on 12x18 pans. For pan rolls, place almost touching. Press down to flatten the tops and cover with Pam sprayed plastic wrap. Set in a warm place out of the way, and raise until doubled again, about 1 hour, use your judgment, it will depend on the warmth of the room. Sometimes they do take a bit to raise.

5. Bake in a 350 degree F oven until lightly golden, immediately spread with butter and sprinkle with coarse Kosher salt. Cool and enjoy. These rolls freeze nicely, just pop in the toaster oven or oven wrapped in foil to refresh.