The cottage cheese adds extra protein and the onion and basil make these light rolls aromatic and wonderfully delicious. Very low in fat!


  • 1 package dry active yeast
  • 1/4 cup warm water
  • 1 cup nonfat (or 1%) cottage cheese
  • 2 tablespoons grated or finely chopped sweet yellow onion
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons dried sweet basil or 2 tablespoons fresh basil shredded fine
  • 1 egg, slightly beaten
  • 1 1/3 cups WEM Organic Whole Wheat Flour
  • 1 cup WEM Organic Unbleached All-Purpose Flour


Hands-on Time: 20 minutes
Baking Time: 15 minutes
Total Time: 2 hours including rising time
Yield: About 15 rolls

  1. In a large bowl, dissolve yeast in warm water.
  2. In a small saucepan or microwave dish, heat together the cottage cheese, onion, sugar, and salt until warm, stirring frequently.
  3. Stir into yeast mixture.
  4. Add baking soda, basil, egg and whole wheat flour beating vigorously by hand or with an electric mixer on low speed for one minute then 3 minutes on high speed. Stir in the all-purpose flour.
  5. Turn out on a floured surface.
  6. Knead for 5 minutes.
  7. Place in an oiled bowl, turning once to coat.
  8. Cover with plastic wrap or towel and set in a warm place to rise until double in bulk, about 1 hour.
  9. Coat muffin pans or baking pan with cooking spray.
  10. Pinch off pieces of dough the size of a small egg and put in muffin cups or baking pan slightly touching each other.
  11. Cover with a cloth and let rise 20-30 minutes.
  12. Preheat oven to 400 degrees.
  13. Bake 12-15 minutes.
  14. Remove from oven and brush tops lightly with olive oil before removing from pan.