Quark and raisin rolls

Ingredients for 12 servings:

• 100 g raisins, more to taste
• 125 g quark
• 1 egg white
• 1 egg(s)
• 1 pinch of salt
• 2 tsp vanilla sugar
• 80 g sugar
• ½ cube of fresh yeast or 1 packet of dry yeast
• 400 g flour (wheat type 405)
• 125 g butter, alternatively margarine
• 4 tbsp milk
• 1 egg yolk
• 1 tbsp milk

Instructions

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

The rolls freeze well

Heat the milk in a container in the microwave or in a saucepan and melt the butter or margarine. Let it cool slightly, then crumble in the yeast and dissolve it with a fork. Mix the flour thoroughly if using dry yeast. Knead all the remaining ingredients except the raisins with a dough hook for about 5 minutes on low speed, then on high speed until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. I heat the oven to 50°C, then turn the heat off and let the dough, covered, rise for about 20-30 minutes. Knead the dough again on a floured work surface or on baking paper and knead in the raisins. Dust the dough with a little flour to form a log and cut into 12 equal pieces. Shape each piece into a round roll. Place the rolls on the baking sheet and let them rise again in a warm place until they have visibly increased in size. Preheat oven: Top and bottom heat: 180°C, fan: 160°C. Mix the egg yolk with the milk and brush the rolls with it. Then bake for about 20 minutes. Let cool on a wire rack.