Quark Rolls

Ingredients

• 300 g spelt whole‑grain flour
• 125 ml milk (3.5% fat)
• 21 g yeast (0.5 cube)
• 1 tbsp honey
• 1 Organic lemon
• 75 ml rapeseed oil
• 150 g low‑fat quark
• 1 tbsp wheat germ
• 0.25 tsp vanilla powder
• 1 pinch salt

Instructions

1. 1.

   Sift the flour into a large bowl and make a well in the center. Warm the milk briefly over low heat in a small pot. Sprinkle the yeast into the well, add honey and milk, and stir to combine. Cover and let rise in a warm, draft‑free place for about 10 minutes.

2. 2.

   Meanwhile, wash the lemon hot, pat dry with paper towel, and zest it. Add 1 tsp lemon zest, rapeseed oil, quark, wheat germ, vanilla powder, and salt to the starter. Mix all ingredients into a smooth dough using the paddle attachment of a hand mixer. Cover with a damp kitchen cloth and let rise at room temperature for about 1 hour.

3. 3.

   Knead the dough on a floured surface, divide it into 12 pieces, and shape each into a roll. Place the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes until golden brown. Cool the finished rolls on a wire rack.

4. 4.