Chive Garden Rolls

1 Egg
8 oz Fat-free cottage cheese
1/4 c Vegetable oil
2 ts Honey
1 ts Salt
1 pk (1/4 ounce) active dry yeast
1/2 c Warm water; (110 to 115 degrees)
1/4 c Wheat germ 2 3/4 All-purpose flour; (to 3 1/4 c)
3 tb Chopped fresh or dried chives

Topping
1 Egg; beaten
1 sm Onion; finely chopped

In a mixing 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 board; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to grease top. Cover and let rise in a 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 baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Brush tops with egg and sprinkle with onion. Bake at 350 degrees for 15-20 minutes or until golden brown. Yield: 1 dozen.

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