CHIVE GARDEN ROLLS

1 egg
1 cup nonfat cottage cheese
1/4 cup vegetable oil
2 tsp honey
1 tsp salt
1 pkg active dry yeast (1/4 oz.)
1/2 cup warm water
1/4 cup wheat germ
2 1/4 to 3 1/2 cups flour
3 tbsp fresh or dried chives, chopped
1 egg, beaten
1 small onion, chopped finely

Preheat oven 350 degrees F.

In a mixing bowl, combine the egg, cottage cheese, oil, honey and salt.

Dissolve the yeast in the warm water; add to the egg mixture. Add the wheat germ and 1 1/2 cups flour. Mix on medium speed for 3 minutes.

Add the chives and enough remaining flour to form a soft dough. Turn onto a floured board; knead it about 10 minutes, or until smooth and elastic. Place in a greased bowl, turning once to grease it on top. Cover and let rise in a warm place about 1 hour, or until doubled.

Punch the dough down; roll out to 3/4-inch thickness. Cut with a 3-inch round cutter. Place the rolls on greased baking sheets. Cover and let rise about 45 minutes or until doubled.

Brush the tops of the rolls with the beaten egg and sprinkle with the onion.

Preheat the oven to 350 degrees F.

Bake 15-20 minutes, or until the rolls are golden brown.

Makes 12 rolls
Source: The Herb Companion, Feb/March 1995