Chive Garden Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon salt
- 1 egg
- 1 egg, beaten
- topping:
- 1 small onion finely chopped
- 1/4 cup canola oil
- 2 teaspoons honey
- 1/2 cup warm water (110° to 115°)
- 1/4 cup toasted wheat germ
- 1 package (1/4 ounce) active dry yeast
- 2-3/4 to 3-1/4 cups all-purpose flour
- 3 tablespoons minced chives
- 1 cup (8 ounces) fat-free cottage cheese
- Carbohydrate 3.08637555669441 g
- Cholesterol 15.51 mg
- Fat 5.51046444875127 g
- Fiber 0.706149297117019 g
- Protein 1.65842395914702 g
- Saturated Fat 0.540194444796355 g
- Serving Size 1 1 serving (17g)
- Sodium 5.82431944479141 mg
- Sugar 2.38022625957739 g
- Trans Fat 0.157427777846045 g
- Calories 66 calories
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 350degrees for 15-20 minutes or until the rolls are golden brown. Yield: about 1 dozen. Originally published as Chive Garden Rolls in Taste of Home October/November 1994, p44
