Summary

Ingredients

• 500 g low-fat quark
• 9 tablespoon milk
• 9 tablespoon oil
• 3 egg (s)
• 600 grams flour
• 2 points baking powder
• 250 g bacon, diced
• 200 g cheese, rated
• 1 packet herbs, frozen
• salt and pepper
• Paprika powder

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Instructions

1. A large bowl is needed!
2. It is best to drain the quark overnight. To do this, cover a kitchen sieve with a cloth, add the quark, fold the towel over it and let it drain off or wrap it in a cloth, hang it up and let it drain off. Ideally, around 300 g of dry curd remain.
3. In the large bowl, whisk the milk with the oil, eggs and (generously!) Spices, then beat the quark under it. Mix the flour with baking powder and add to the curd mixture with the herbs, cheese and bacon. Knead vigorously and long until you have a smooth, even dough.
4. Preheat the oven to 200 ° C and grease the muffin trays. Divide the dough into 24 portions, place them in the hollows of the trays and bake for about 25 minutes.
5. Of course, you can also bake the rolls without a muffin tray. I use the muffin trays because I have them, because it`s practical and the buns stay in shape so nicely.
6. It is best to serve freshly baked, still lukewarm, with cream cheese or herb quark. I like to serve mixed cheese creams made from cream cheese, fresh herbs and various spices.