Recipe by Lalaloula
My sister is not allowed to eat yeast and sourdough so she can't have regular rolls for breakfast. We were very happy when we found this recipe in a leaflet from "Dr.Oetker". The rolls taste very good and are very versatile. You can either have them with sesame, sunflower seeds, pumpkin seeds etc. if you want to put something hearty onto them. Or you can add some sugar and raisins to the dough and eat them with honey or jam.
Top Review by Andi of Longmeadow Farm
These were excellent. I don't even know what to say about the previous reviewer & yeast in yogurt, but I followed this exactly using US measurements and halving the recipe down from 10 to 5. My measurements were as follows: 8 ounces bread flour, 2 teaspoons baking powder, 1/4 tsp, salt, 1/3 ounce of yogurt or sour cream (I used the latter), 1/3 cup milk (fat free) 1/3 cup oil. Topped off top with poppy seeds. Open up and eat one, right out of oven. Very good, indeed! Made for *Everyday is a Holiday* October 2009
- 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
Directions See How It's Made
- Preheat oven to 180°C.
- 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.
- Shape dough into approximately 10 (big) rolls and place them on a paper-lined baking tray.
- Cut a cross into the top of each roll, brush with a little milk (approx. 3 tbs altogether) and sprinkle with whatever you like.
- Bake for about 20 minutes.