Fennel Batter Rolls

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

Fennel Batter Rolls + enlarge image
1 users rated this recipe an average rating of 5.0
Makes:
12 servings
Yields:
12 rolls
Prep:
20 mins
Rise:
50 mins
Bake:
18 mins 375°F
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Fennel Batter Rolls

Ingredients
 
Nonstick cooking spray
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

Directions

  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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