Crispy, airy rolls

Ingredients for 1 servings:

• 620 g spelt flour (type 630)
• 180 ml water, warm
• 220 ml milk, warm
• 100 g low-fat curd cheese
• 3 tbsp mashed potato powder
• 10 g salt
• 1 tbsp agave syrup
• 1 packet of dry yeast
• n. B. Milk for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Rolls made with quark, milk, and spelt flour, quickly made in a bread maker. Makes about 10 rolls.

I always use a bread maker for kneading. Pour warm water and warm milk into the bowl. Add the mashed potato powder, quark, salt, and agave syrup. Add the flour, and finally, the dry yeast. Knead the dough and let it rise. About 30 minutes is sufficient. Remove the dough from the bowl, lightly work it again with your hands, and then form rolls weighing about 115 g into nice rolls. In the meantime, preheat the oven to its highest temperature with fan/convection. Place the rolls on a baking sheet and place them on the middle rack of the oven. Set the heat to 200°C (fan/convection) and bake the rolls for about 20-25 minutes. I always add a full cup of hot water to ensure there is enough moisture. Brush the rolls with milk 3-4 times during baking. I didn’t bake all the rolls on the same day; I pre-shaped them and stored them in a plastic container with a little flour in the refrigerator for the next day. Then all you have to do is place them on the baking sheet and pop them in the oven. It works wonderfully.