Whole Grain Rolls without Yeast

Ingredients

• 30 g Butter
• 250 g Quark (20 % fat)
• 1 egg
• 1 tsp salt
• 250 g Whole Grain Spelt Flour
• 1 sachet Baking Powder
• 2 tbsp Milk (3.5 % fat)
• 2 tbsp Sesame

Instructions

1. 1.

   Melt the butter in a pot and let it cool.

2. 2.

   Whisk together the quark, egg, salt, and butter with the whisk attachment of a hand mixer.

3. 3.

   Mix the whole grain flour and baking powder. Gradually incorporate into the quark mixture using the whisk attachment, then switch to the dough hook attachment.

4. 4.

   Finally, knead the dough by hand on a work surface for about 3 minutes.

5. 5.

   Let the dough rest covered for about 10 minutes.

6. 6.

   Shape the dough into a roll and cut it into 12 equal pieces. Roll the pieces into balls and place them on a baking sheet lined with parchment paper.

7. 7.

   Score the whole grain rolls with a sharp knife in a crosswise pattern, brush with milk, and sprinkle with sesame seeds. Cover and let rest for about 10 minutes.

8. 8.

   Preheat the oven to 220 °C (200 °C convection, Gas: Mark 3–4). Place a deep baking sheet at the bottom of the oven and fill it with about 250 ml of water. Slide the baking sheet with the rolls onto the middle rack, reduce the heat, and bake for about 25 minutes until golden brown at 180 °C (160 °C convection, Gas: Mark 2–3). Let the whole grain rolls without yeast cool on a wire rack.