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.
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).
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).
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.