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Fennel-Onion Batter Rolls

Fennel and onion give these rolls a slightly sweet, distinctly Italian flare. The perfect accompaniment to chicken cacciatore and a fresh, green salad.


Preparation Time: 15 Mins.
Total Time to Serve: 1 Hour 5 Mins.
Servings: 12


1 all-purpose flour, divided all-purpose flour, divided
1 (2 1/4 teasppon) dry yeast (2 1/4 teasppon) dry yeast
1 fat-free milk fat-free milk
2 honey honey
1 butter or margarine butter or margarine
2 fennel seeds, crushed fennel seeds, crushed
1/2 instant minced onion instant minced onion
1/2 salt salt
1/4 coarse ground pepper coarse ground pepper
1 egg egg
2 Complete® All-Bran® Wheat Bran Flakes Complete® All-Bran® Wheat Bran Flakes


1. In large mixing bowl combine 1 1/4 cups of the flour and yeast. In small saucepan stir together milk, honey, butter, fennel, onion, salt and pepper. Cook and stir over medium heat until just warm (120°F to 130°F). Add milk mixture and egg to flour mixture. Beat on low speed of electric mixer until just combined. Increase speed to high. Beat for 3 minutes.

2. Stir in remaining 1/2 cup flour and cereal. (Batter will be sticky.) Cover and let rest for 10 minutes.

3. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Loosely cover and let rise in warm place for 20 minutes.

4. Bake at 350°F about 18 minutes or until golden brown. Remove to wire rack. Serve warm.


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