Rolls with quark and yeast

Ingredients for 4 servings:

• 500 g wheat flour type 550
• 70 g butter, soft
• 250 g quark, 40%
• 1 egg(s)
• 20 g yeast (half a cube)
• 150 ml milk, lukewarm
• 1 tsp salt
• 1 tbsp honey
• 1 handful of sesame or poppy seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 11 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours

for me the most delicious breakfast rolls in the world

First, dissolve the yeast in about 100 ml of lukewarm milk. Set the remaining milk aside. Then, combine all ingredients (including the yeast milk) in a mixing bowl and knead with a food processor (dough hook) until you have a smooth dough. This takes about 7 minutes, or longer by hand. If the dough is too stiff, add a little more of the remaining milk. Cover with a damp cloth and let it rise in a warm place for about 45 minutes. Then, on a floured surface, knead the dough thoroughly again, adding a little more flour if necessary. Form the dough into about 8 to 10 equal-sized balls and place them on a baking sheet lined with baking paper. Brush with milk and sprinkle with sesame or poppy seeds. Let it rise for another 30 minutes, during which time the dough will expand slightly. Preheat the oven to 200°C (top/bottom heat). Bake the rolls on the middle rack for about 25 to 30 minutes, depending on how browned you like them. Tip: The rolls taste best straight from the oven. They’re soft and extremely fluffy. If I have any leftovers, I freeze them. Thawed and reheated in the oven, they taste almost as good as freshly baked. It takes me exactly two hours from making them to enjoying the warm rolls. That’s acceptable, I think. There are hundreds of recipes that use baking powder, and they’re quicker, of course, but try it yourself: the results aren’t nearly as good.