Chive Garden Rolls

Name: Chive Garden Rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: about 1 dozen.
Ingredients: 1 large egg, room temperature; 1 cup fat-free cottage cheese; 1/4 cup canola oil; 2 teaspoons honey; 1 teaspoon salt; 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1/4 cup toasted wheat germ; 2-3/4 to 3-1/4 cups all-purpose flour; 3 tablespoons minced chives; TOPPING:; 1 egg, beaten; 1 small onion, finely chopped

I never seem to have enough of these light, flavorful rolls on hand. Folks like the subtle taste of the chives.—Joanie C. Elbourn, Gardner, Massachusetts

Ingredients

1 large egg, room temperature
1 cup fat-free cottage cheese
1/4 cup canola oil
2 teaspoons honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup toasted wheat germ
2-3/4 to 3-1/4 cups all-purpose flour
3 tablespoons minced chives
TOPPING:
1 egg, beaten
1 small onion, finely chopped

Directions

In a bowl, combine the egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water; add to egg mixture. Add wheat germ and 1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in. round cutter. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Brush tops with egg and sprinkle with onion. Bake at 350° for 15-20 minutes or until the rolls are golden brown.

Nutrition Facts

1 each: 205 calories, 6g fat (0 saturated fat), 35mg cholesterol, 270mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Originally published as Chive Garden Rolls in Taste of Home October/November 1994