Herb Quark Rolls with Rosemary

Light yeast rolls with quark, chives and rosemary, best enjoyed fresh from the oven. They go well with soups, salads, or simply with butter and cream cheese.

By yumbelo-Küche · 8 servings · 120 minutes

Ingredients

• 500 g Wheat flour type 550
• 1 Packung Dry yeast
• 1 TL Salt
• 1 TL Sugar
• 220 ml Milk
• 150 g Low-fat quark
• 3 EL Olive oil
• 30 g Butter, softened
• 1 Bund Chives
• 1 TL Rosemary, dried
• 2 EL Milk for brushing

Method

1. Warm the milk slightly until it is lukewarm. Mix the flour, dry yeast, sugar and salt in a large bowl.
2. Add the lukewarm milk, quark and olive oil and knead everything into a smooth dough until it pulls away from the side of the bowl. Gradually work in the softened butter and knead for another 5 minutes.
3. Cover the dough and let it rise in a warm place for about 60 minutes, until it has roughly doubled in volume.
4. Finely chop the chives. Briefly knead the dough again, then knead in the chives and rosemary.
5. Divide the dough into 8 equal pieces, shape them into balls and place them on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
6. Preheat the oven to 220 degrees (top and bottom heat). Brush the rolls with milk.
7. Bake the rolls for about 15 to 20 minutes until golden brown. Let them cool on a wire rack.