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- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 package active dry yeast
- 1/2 cup cream-style cottage cheese
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon margarine or butter
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon dried minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 egg
- 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,
- cal. (kcal) 119,
- Fat, total (g) 3,
- chol. (mg) 19,
- sat. fat (g) 1,
- carb. (g) 19,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 97,
- vit. 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 (mg) 20,
- iron (mg) 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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