Buns with Cottage Cheese and Yeast

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 11 hrs 30 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g wheat flour, 550
  • 70 g butter, soft
  • 250 g quark, (40%)
  • 1 egg (s)
  • 20 g yeast, (half a cube)
  • 150 ml milk, lukewarm
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 handful sesame seeds or poppy seeds
Buns with Cottage Cheese and Yeast
Buns with Cottage Cheese and Yeast

Instructions

  1. First dissolve the yeast in approx. 100 ml of lukewarm milk. Set aside the rest of the milk.
  2. Then put all the ingredients (including yeast milk) in a mixing bowl and use the food processor (dough hook) to make a smooth dough. This takes about 7 minutes, with the hand correspondingly longer. If the dough is too firm, add some of the remaining milk.
  3. Cover with a damp cloth and let rise in a warm place for about three quarters of an hour.
  4. Then knead the dough again properly on a floured work surface. Possibly use a little more flour.
  5. Shape the dough into approx. 8 to 10 balls of the same size and place on a baking sheet lined with baking paper. Brush with milk and sprinkle with sesame seeds or poppy seeds.
  6. Let rise again for about 30 minutes, the dough pieces expand a little.
  7. Preheat the oven to 200 degrees. Bake the rolls on the middle rack for about 25 to 30 minutes, depending on how browned they are.
  8. Tip:
  9. The rolls taste best straight out of the oven. They are soft and extremely fluffy.
  10. If there`s anything left over, I freeze the remaining buns. Thawed and reheated in the oven, they taste almost like freshly baked.
  11. It takes me exactly 2 hours from making the rolls to enjoying them. I think that`s still acceptable. There are a hundred recipes with baking powder that are faster, of course, but try it yourself: the result is not nearly as good.

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