Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

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

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
rise:
50 mins
bake:
18 mins
total:
1 hr 28 mins
Servings:
12
Yield:
12 rolls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

119 calories; fat 3g; cholesterol 19mg; saturated fat 1g; carbohydrates 19g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 150mg; potassium 96mg; calcium 20.2mg; iron 1.4mg.
Advertisement