Ultimate low-carb rolls

Ingredients for 4 servings:

• 1 egg(s)
• 2 tbsp, heaped quark, 40% fat content
• 2 tbsp, heaped flaxseed meal
• 90 g oat bran with germ
• 15 g psyllium husks
• 2 tbsp, heaped sunflower seeds
• 1 packet of baking powder
• 2 tbsp, heaped soy flakes
• 1 tsp, leveled salt, high-quality (such as sea salt, rock salt, etc.)
• 100 ml water, lukewarm or sparkling water if you like fluffy rolls
• n. B. Seeds for sprinkling

Instructions

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

simple, gluten-free, high in fiber

Preheat the oven to 220°C (top/bottom heat). Beat the egg and low-fat quark with a hand mixer until creamy. Then add all ingredients at once and mix again with a hand mixer. Let the dough rest at room temperature for at least 15 minutes. During this time, the dough will gain considerable volume, particularly thanks to the psyllium husks and crushed flaxseed. After the resting time, moisten your hands with a little water, form four equal-sized oval rolls, and press them in slightly in the center. Finally, carefully roll them in the seed mixture—or a few soy flakes if you like—to ensure the rolls are coated on all sides. Tips: Be careful with pumpkin seeds, as they tend to burn quickly. Sesame seeds also work great! Then bake the rolls on a baking sheet lined with baking paper on the middle rack of the oven for 30 minutes. After baking, be sure to let the rolls rest for another 15 minutes, as they simply taste better this way. This will cause some residual moisture to evaporate. This recipe is also available as a vegan version without egg and quark. In this case, use about 50 ml more water.