Jockel's Quark Yeast Rolls

Ingredients for 1 servings:

• 1 cube of yeast
• 1 tsp salt
• 1 tsp vanilla sugar
• ½ tsp cardamom
• 75 g sugar
• 125 ml milk, low-fat
• 125 g cream cheese
• 45 g butter
• 1 egg(s)
• 500 g flour
• 1 egg(s), beaten, for brushing
• Sugar granules

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Makes 18 sweet, super-tender rolls

First, I always dissolve the yeast with salt, vanilla, and cardamom; this takes 5-10 minutes. Then I add the sugar, cream cheese, butter, and the egg (preferably all at room temperature), then pour the heated milk over it and mix everything briefly with a small spoon. Then I add the flour and knead the dough for about 5 minutes. It can be a bit soft and sticky; this will make it rise even better. I then let it rise either in a warm place (heater, microwave) for about 50 minutes or at room temperature for about 2 hours, so that it at least doubles in volume. After it has risen, I knead it thoroughly again for about 1 minute and place the entire dough on a lightly floured surface. The dough is then divided into 3 pieces. These 3 pieces are then halved again, and the resulting pieces are formed into 3 small rolls by “rolling” them. Let the finished rolls rise in a warm place for about 15 minutes. In the meantime, preheat the oven to 200°C. Brush the rolls with beaten egg, sprinkle with sugar, and then cut them crosswise. Then bake them in the oven for about 15 minutes. They rise best if you steam them first (create steam by pouring a little water into the oven). They taste particularly good with quark, quince jelly, or other delicious jam. I usually freeze most of them right away and then defrost them in the microwave (about 2 minutes at 250 watts) when needed. They then taste like freshly baked. A delight any time of day or night!