Savory rolls with dried tomatoes and rosemary

Ingredients for 1 servings:

• 200 g low-fat curd cheese
• 10 tbsp milk
• 3 tbsp olive oil
• 1 egg(s)
• 350 g flour
• 1 packet of baking powder
• 1 tsp, leveled salt
• 50 g tomatoes, dried, diced
• 1 sprig(s) rosemary
• Black pepper, freshly ground
• some condensed milk

Instructions

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

made from quark-oil dough, for 15 rolls

Preheat the oven to 180°C. Combine the quark, milk, olive oil, and egg. Add the flour, baking powder, and salt and knead the mixture. Strip and chop the rosemary sprigs, add them to the dough along with the sun-dried tomatoes and pepper, and knead in. Form the dough into a log and cut approximately 2 cm thick slices. Shape the slices into rolls and brush with a little canned milk. Bake the rolls in the preheated oven for 20 minutes.