Sunday, March 18, 2018
Chive Quark Rolls
This is my variant of the recipe from LandLove March 2018 issue. The funny thing is that one of the modifications was using less flour, which happened accidentally since I was in a hurry and had to convert grams into cups:) I'm certain that it improved the original recipe since the rolls turned out very moist, and dare I say it? Cheesy!
So to make 12 you will need:
1.5 c white flour
1.5c wholewheat spelt flour
Some flour for the work surface (I used whole wheat)
2 tsp baking powder
Ab. 1 tbsp salt (I used slightly less)
120 ml olive oil
Chives to taste
1-2 tbsp of milk, if necessary
Sesame seeds for the top
Combine flours, baking powder, salt and a bit of sugar, add the quark, eggs and oil and mix well, than turn onto a floured surface and knead till a soft dough forms. If necessary, add milk. Add the chives, chopped. Wrap the dough into a sheet of baking paper and place in the fridge for ab. 30 min.
Form the dough into a long cylinder, cut into 12 pieces. Shape the pieces into rolls and place on a lined baking tray. Slightly cut the top of each roll lengthwise and brush with water. Sprinkle with sesame seeds.
Bake at 220*C/425*F for ab. 20 minutes or until brown. Cool and serve. They taste great with butter and jam.
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