Fennel Batter Rolls

Onion, fennel, and pepper make these batter breads the perfect accompaniment for winter soups or stews.

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  • Makes: 12 servings
  • Yields: 12 rolls
  • Prep: 20 mins
  • Rise: 50 mins
  • Bake: 18 mins 375°F
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Fennel Batter Rolls
Nonstick cooking spray
package active dry yeast
cup cream-style cottage cheese
cup water
tablespoon sugar
tablespoon margarine or butter
teaspoons fennel seeds, crushed
teaspoon dried minced onion
teaspoon salt
teaspoon coarsely ground black pepper
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.
Nutrition Facts (Fennel Batter Rolls)
    Per serving:
  • 119 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 19 mg chol.,
  • 150 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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