Spelled and Carrot Rolls

5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 175 kcal


  • 400 g Spelt flour
  • 2 packet Weinstein baking powder
  • 100 g Fine oat flakes
  • 2 teaspoon Salt
  • 100 g Grated carrots
  • 350 g Quark cream 0.2% natural fat from Exquisa
  • 1 tablespoon Rapeseed oil


  • Mix the flour with the oat flakes, salt and baking powder well. Add the quark cream, the finely grated carrots and the oil and work the whole thing quickly into a dough with your hands. The dough should be quite firm. In the meantime, preheat the oven to 220 degrees.
  • Divide the dough into 90-gram portions, shape into individual balls with damp hands. Either shape the balls into oval rolls or simply leave the dough pieces in their round shape. Let the rolls rest for about 15 minutes.
  • Now place the rolls in the preheated oven and bake for about 10 minutes at 220 degrees. Then turn the oven down to 180 degrees and leave the rolls in the oven for another 10 minutes. After the baking time, take the rolls out of the oven, let them cool down a little and serve fresh on the breakfast table. Good Appetite
  • Tip 4: The rolls can be baked well the next day, or you can freeze them for the coming weekend.
  • The rolls can also be made with skyr or low-fat quark. However, I have achieved the best results so far with Exquisa curd cream.


Serving: 100gCalories: 175kcalCarbohydrates: 4.7gProtein: 0.6gFat: 17.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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