Summary

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

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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.