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Quick Quark Rolls

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½ cup (125 ml/125 g) low-fat quark or puréed cottage cheese
2 tablespoons (30 ml) sunflower oil
5 tablespoons (75 ml) milk
1 egg
½ teaspoon (2 ml) salt
2 cups (500 ml/230 g) coarsely ground whole wheat flour
1½ teaspoons (7 ml) baking powder
Milk for glazing


Makes: 8


Combine quark, oil, milk, egg and salt, and stir until smooth. Combine the flour and baking powder, then sift into the quark mixture gradually, stirring. When the dough becomes too stiff to stir, knead in the remaining flour. Shape the dough into a rope. Leave to rest for 15 minutes. If it still sticks to your fingers, add a little more flour and knead.
Preheat the oven to 350°F (180°C). Divide the dough into 8 pieces, shape into balls and arrange on a baking sheet lined with parchment paper. Brush with milk and cut across the top with a sharp knife. Bake for 20 to 25 minutes, until golden.

TIPS:- These rolls taste best freshly baked, but you can also freeze them. Arrange the rolls to form a wheel, brush with egg yolk, sprinkle with poppy seeds and chopped nuts or sesame seeds, as desired, and bake.

Per serving:- approx. 159 calories
7 g protein, 5 g fat, 23 g carbohydrates

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