Breakfast rolls with quark

Ingredients for 1 servings:

• 470 g wheat flour type 550
• 120 g whole wheat flour
• 380 ml water
• 2 tbsp low-fat curd cheese
• 10 g salt
• ½ sachet of dry yeast
• 200 ml water for steaming

Instructions

Working time approx. 25 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 50 minutes

8 – 9 rolls – let the dough rise overnight in the refrigerator

Knead all ingredients in a food processor on high for 15 minutes. The dough should have a firm consistency; if not, add a little more flour or water if necessary. Cover the dough well in the mixing bowl (with a lid or foil) and refrigerate at around 5 degrees Celsius until the next morning. The next morning (after around 12 hours), the dough should have risen nicely. With wet hands, form around 8-9 rolls and place them on a perforated baking tray, lining them with pieces of baking paper if necessary to prevent them from sticking. Let the dough pieces prove for a good hour at room temperature and make 0.5 cm deep cuts with a sharp knife. In the meantime, preheat the oven to 220 degrees Celsius (top and bottom heat). Place the rolls on the perforated tray on a wire rack on the middle shelf and immediately pour 100 ml of water onto the bottom of the oven and quickly close the oven door. (Follow the oven manufacturer’s instructions!) After 15 minutes, add another 100 ml of water to the oven floor. The rolls will be in the oven for about 25 minutes, at which point they should be nicely browned and crispy from the steaming.