Crunchy Quark Rolls

Ingredients

• 40 g dried tomatoes
• 50 g green olives (pitted)
• 2 sprigs Rosemary
• 500 g wheat flour (type 1050)
• 1 packet baking powder
• 350 g low‑fat quark
• 2 Eggs
• 5 tbsp Rapeseed Oil
• 1 tsp salt
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp flaxseeds

Instructions

1. 1.

   Cut the tomatoes into small pieces and place them in a small bowl. Pour 100 ml boiling water over them and set aside for later use.

2. 2.

   Finely chop the olives with a large knife. Wash, dry, shake off the stems from the rosemary, and finely chop it as well.

3. 3.

   In a mixing bowl combine the flour and baking powder. Add the quark, eggs, oil, and salt, then knead into a smooth dough using hand‑mixing attachments; if the quark is very wet, add a little more flour.

4. 4.

   Drain the softened tomatoes in a sieve, squeezing out excess liquid.

5. 5.

   Divide the dough into thirds and fold each portion with tomatoes, olives, and rosemary. With floured hands shape six balls from each third of dough.

6. 6.

   Place pumpkin seeds, sunflower seeds, and flaxseeds on three small plates. Press each dough ball onto one of the seed types with a flat side.

7. 7.

   Line a baking tray with parchment paper and arrange the rolls tightly in an egg‑shaped pattern. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) on the middle rack for 25–30 minutes.