Curd cheese buns
The recipe I got from German Mitterer bakery. Thanks for the great recipe!
1 cube of fresh yeast (42g) or dry yeast works with both
¼ liter of lukewarm milk
1 ½ tsp salt
250g quark curd
200g wholemeal flour
Milk for brushing
Poppy and / or sesame seeds for sprinkling
Crumble the yeast and stir until smooth with a little milk.
Mix with the remaining milk, salt and drops (quark-curd)
Gradually, the two types of flour stir and knead until the dough is smooth and supple.
Cover and let rise about 20 minutes.
Knead the dough on the lightly floured work surface again, then divide into 12 pieces.
Round or oval shapes buns and place on a tray lined with baking paper. Cover and let rise another 30 something minutes.
Preheat the oven to 250 ° C preheat.
Brush the rolls with milk and sprinkle with poppy or sesame seeds. On the middle rack in the oven for about 10 minutes.
Leave to cool under a towel the rolls on a rack. Store in a can. Frozen they are good for about 4 months.