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Fennel-Onion Batter Rolls

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.

Prep Time: 15 minutes

Total Time: 1 hour 5 minutes

Servings: 12


  • 1 3/4 cup all-purpose flour, divided
  • 1 package (2 1/4 teasppon) dry yeast
  • 1 cup fat-free milk
  • 2 tablespoons honey
  • 1 tablespoon butter or margarine
  • 2 teaspoons fennel seeds, crushed
  • 1/2 teaspoon instant minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground pepper
  • 1 egg
  • 2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal Buy Now


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.

Nutrition Label