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Nonstick cooking spray
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2
cups all-purpose flour
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1
package active dry yeast
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1/2
cup cream-style cottage cheese
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1/2
cup water
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1
tablespoon sugar
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1
tablespoon margarine or butter
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2
teaspoons fennel seeds, crushed
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1
teaspoon dried minced onion
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1/2
teaspoon salt
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1/4
teaspoon coarsely ground black pepper
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1
egg
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1/2
cup toasted wheat germ
1. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl stir together 1 cup of the flour and the yeast.
2. In a small saucepan heat and stir cottage cheese, water, sugar, margarine, fennel seeds, onion, salt, and black pepper just until warm (120 degree F to 130 degree F) and margarine almost melts. Add cottage cheese mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in wheat germ and the remaining 1 cup flour (batter will be stiff).
3. Spoon the batter into the prepared muffin cups. Cover and let rise in a warm place until nearly double in size (50 to 60 minutes).
4. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Immediately remove from muffin cups. Serve warm or cool. Makes 12 rolls.
- Servings Per Recipe 12,
- Calories 119,
- Protein (gm) 5,
- Carbohydrate (gm) 19,
- Fat, total (gm) 3,
- Cholesterol (mg) 19,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 97,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 150,
- Potassium (mg) 96,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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