Wholemeal spelt and quark rolls

Ingredients for 1 servings:

• 450 g spelt flour type 630
• 150 g wholemeal spelt flour
• ¾ pack of cream of tartar baking powder
• 1 ½ tsp salt
• 1 ½ tsp sugar
• 1 egg(s)
• 2 tbsp rapeseed oil
• 150 ml whole milk or UHT milk
• 450 g low-fat curd cheese
• 1 egg(s) for brushing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

low in histamine, makes about 9 rolls

Preheat the oven to 170°C (top/bottom heat) while mixing the dough. Mix all flours with baking powder, salt, and sugar in a bowl. Mix the low-fat quark with the milk in a separate container. This will make the dough easier to handle and mix later. Make a small well in the center of the bowl with the mixed flour and add the egg. Then add the rapeseed oil and the mixed quark mixture. Mix everything well with a spoon. If it starts to become lumpy, continue working with your hands. Knead the dough well in the bowl until smooth. Then remove the dough, place some spelt flour on the worktop, and continue kneading well. If the dough is too sticky, sprinkle some spelt flour on the worktop and knead again. This step can be repeated several times. The dough should not stick too much to your fingers! Then rub your hands with flour, shape into 9 rolls and place on a baking tray lined with baking paper. Flatten the rolls slightly so that they bake more easily in the oven. Then score the rolls once or twice. Put the rolls in the hot oven on the middle rack and bake for about 25 minutes; this can vary from oven to oven. If the rolls are golden brown and need less time, please take them out earlier! You can leave the rolls in for a few minutes longer if you like. Tip: After 5 minutes of baking, mix an egg with water and brush it onto the rolls. This makes the rolls crispy on top, but still soft and smooth on the inside.