Wholemeal spelt rolls with quark and whole hazelnuts

Ingredients for 1 servings:

• 300 g spelt flour (wholemeal spelt flour)
• 250 g low-fat curd cheese
• 80 ml milk
• 1 egg(s)
• 40 g oat flakes
• ½ pack of dry yeast
• 1 handful of sunflower seeds
• 1 handful of hazelnuts, whole
• 1 handful of hazelnuts, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Mix all the ingredients together and knead, either by hand or with a machine. The dough should absorb all the flour and be not too dry, but also not too sticky. If it’s very sticky, add a little more flour. If the dough is too dry, add a little more milk. Then cover the dough and let it rise in a warm place for 30-60 minutes. You can also place the bowl with the dough in the oven at 50°C (top/bottom heat) for 30 minutes. If you want to bake the rolls the next day, you can instead cover the dough and let it rise in the refrigerator overnight. Then shape the dough into rolls. Flat, plate-shaped rolls taste best because the dough is then not as thick. After all, whole-wheat rolls are not quite as light and airy as rolls made with white flour. Let the rolls rise again in the oven at 100°C (top/bottom heat) for 20 minutes, then bake them for another 20 minutes at 180°C (top/bottom heat). The rolls are easy to prepare, delicious, and very filling. The dough will keep in the refrigerator for several days. Feel free to vary the ingredients. Only flour, quark, milk, and yeast are essential. Seeds and other ingredients can be added or omitted as desired. Experimentation is encouraged.