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Quark-oil dough – rolls II

updated

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Ingredients for 8 servings:

  • 150 g low-fat curd cheese
  • 6 tbsp oil (organic sunflower oil)
  • 10 tbsp milk
  • 50 g cheese, grated, goat or medium-aged Gouda
  • 1 pinch(s) of sugar
  • 230 g ground corn
  • 70 g brown rice, ground
  • 1 bag of baking powder
  • ¼ tsp turmeric
  • ½ tsp herbal salt
  • 8 peppercorns, ground
  • Butter, for the frying pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, spicy

28 cm frying pan with lid: Combine ingredients from quark to peppercorns in a mixing bowl. Knead vigorously with a food processor for 4-5 minutes. With wet hands, form rolls, place them in the greased frying pan, leaving space between them, and close the lid. Place on a cold stovetop and bake for about 35-40 minutes at level three of six. If the rolls move when shaken, flip them over and bake for another 10-15 minutes with the lid closed. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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