Quark rolls I

Ingredients for 9 servings:

• 250 g buckwheat, ground
• 50 g amaranth, ground
• 150 g brown rice, ground
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 bag of baking powder, approx. 15 g
• 2 tsp herbal salt
• 2 eggs (size L)
• 500 g low-fat curd cheese
• 100 g grated cheese (Gouda).
• 5 tbsp milk, if desired
• Fat, for the frying pans

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, spicy, baked in a frying pan

28 + 20 cm frying pan with lid. Mix all dry ingredients, add egg, quark, Gouda, and possibly the milk. Stir on medium heat for 4-6 minutes. The dough will be very thin, but the rolls will rise better. Using a wet tablespoon, place the dough in portions in the pan, leaving space between them. Now place strips of baking paper, approximately 3 cm wide, upright around the dough. Close the lid, place on a cold stovetop, and bake at level three of six until browned on the bottom for approximately 40 minutes. Turn over, or place a similarly sized frying pan on top, turn over, remove the top pan, and bake for another 10-15 minutes. Tip: For sweet rolls, increase the amount of sugar as needed (to approximately 50 g) and fold in another 50 g of sultanas at the end, omitting the Gouda and 2 teaspoons of herb salt. My own recipe.