• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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).

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  • 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

119 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 19 mg cholesterol; 150 mg sodium. 96 mg potassium; 19 g carbohydrates; 1 g fiber; 2 g sugar; 5 g protein; 0 RE vitamin a; 97 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
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  • 1 star values: 1