Gluten-free breakfast rolls

Ingredients for 1 servings:

• 350 g flour, gluten-free, light
• ½ tsp baking powder
• 1 tsp sugar
• 1 tsp salt
• ½ cube of yeast
• 200 ml water
• 150 g low-fat curd cheese
• 2 tbsp rapeseed oil
• 1 egg yolk
• 2 tbsp milk
• Sesame and poppy seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

fluffy and very tasty

Place the flour, baking powder, sugar, and salt in a mixing bowl and mix. Then make a well in the bowl and crumble in the yeast. Pour the lukewarm water onto the yeast and mix it in a little with the flour. Now add the quark and oil and knead everything together well. Cover the bowl and let the dough rest for 30 minutes. Sprinkle some flour on a surface and tip the dough onto the flour using a dough scraper. Knead briefly again by hand, then cut off 8 equal-sized pieces. Roll into balls by hand and only stop when the surface is relatively smooth. Place the dough pieces on a baking sheet lined with baking paper, cover, and let rest for a good 20 minutes. Now whisk the egg yolk with the milk and brush the rolls with it. Sprinkle with sesame or poppy seeds to taste, but they also taste good without seeds. Then bake at 180 degrees Celsius (convection oven) for 20 minutes.