Yeast-Free Bread Rolls Recipe

Name: Yeast-Free Bread Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g flour (I use half wheat- and half spelt flour); 4 teaspoons baking powder; 1 teaspoon salt; 250 g low-fat Quark cheese (firm yoghurt works as well); 150 ml milk; 150 ml sunflower oil; sunflower seeds; sesame seeds; poppy seed; pumpkin seeds; oats, etc

Servings: persons

500 g flour (I use half wheat- and half spelt flour)
4 teaspoons baking powder
1 teaspoon salt
250 g low-fat Quark cheese (firm yoghurt works as well)
150 ml milk
150 ml sunflower oil
sunflower seeds
sesame seeds
poppy seed
pumpkin seeds
oats, etc

1
Preheat oven to 180u00b0C.
2
In a big bowl mix flour and baking powder. Add curd cheese, salt, milk and oil and quickly knead into a soft dough using the dough hooks of your hand mixer. Don't overmix or the dough will become sticky. Blend in desired ingredient (oats, sesame, seeds -- ) by hand.
3
Shape dough into approximately 10 (big) rolls and place them on a paper-lined baking tray.
4
Cut a cross into the top of each roll, brush with a little milk (approx. 3 tbs altogether) and sprinkle with whatever you like.
5
Bake for about 20 minutes.

953

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g flour (I use half wheat- and half spelt flour), 4 teaspoons baking powder, 1 teaspoon salt, 250 g low-fat Quark cheese (firm yoghurt works as well), and more.

Yes, Yeast-Free Bread Rolls falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yeast-Free Bread Rolls

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