Name: Sweet Quark Rolls and Savoury Filled Rolls
Prep time: 1 h 40 min
Cook time: 35 min
Total time: 135 min
Yield: 18 rolls total
Cuisine: German
Ingredients: SWEET QUARK ROLLS – DOUGH; 500–550 g wheat flour; 2 tbsp sugar; 1 egg; 1 egg yolk; 13 g fresh yeast; 125 ml warm water; 125 ml warm milk; 30 ml vegetable oil; 5–6 g salt; 50 g butter, softened; SWEET QUARK FILLING; 200 g smooth cottage cheese or quark; 4 tbsp brown sugar; 10 g vanilla sugar; SAVOURY ROLLS – DOUGH; 450–500 g wheat flour; 1 tbsp sugar; 13 g fresh yeast; Warm water and milk as needed to make a soft dough; SAVOURY FILLING; 100 g walnuts, chopped; 100–150 g sun-dried tomatoes, chopped; 100–150 g olives, chopped; 100–150 g spinach, chopped; 1–2 tbsp balsamic glaze or balsamic vinegar; 150 g goat’s cheese

Method

22 steps

Prepare the sweet dough first.
Dissolve the fresh yeast and sugar in the warm water and milk.
Add the egg, egg yolk, vegetable oil, salt, butter and most of the flour.
Knead until a smooth, soft dough forms, adding the remaining flour only as needed.
Cover and leave to rise for 50–60 minutes.
Mix the quark or cottage cheese with the brown sugar and vanilla sugar.
Divide the sweet dough into approximately nine portions.
Flatten each portion and add some quark filling.
Seal and shape into rolls.
For the savoury dough, dissolve the yeast and sugar in warm liquid.
Add the flour and knead into a smooth, soft dough.
Cover and leave to rise for 50–60 minutes.
Combine the walnuts, sun-dried tomatoes, olives and spinach.
Add the balsamic and crumble in the goat’s cheese.
Divide the savoury dough into approximately nine portions.
Flatten each portion, add the savoury filling and seal securely.
Arrange all the rolls on lined baking trays.
Leave them to rise briefly while the oven heats.
Preheat the oven to 180°C.
Brush the rolls with beaten egg or an egg-and-milk mixture.
Bake for 30–35 minutes, until risen and golden.
Cool briefly before serving.

Additional tips

Contains wheat, milk, egg, walnuts and goat’s milk. This extraction is incomplete and should not be republished until the second dough method and quantities are verified.

Recipe inspiration