These quick rolls are made with “Quark”*. They are easy and fast – just perfect for a Sunday morning breakfast. Though you won’t find Quark easily in the US, you can replace it with sour cream or greek yogurt.
Back in my childhood on a Sunday morning, I would sneak out and walk to the house next to ours, where my grandmother lived. I would ask her to make some “Quarkbrötchen” and she would quickly mix the dough and bake them for me. Then I would sneak back into our house and surprise everybody with the warm fresh rolls. We would eat them with butter and jam, which is a typical German breakfast.
Many years later I couldn’t remember the recipe of those rolls. It has never been written down, everything my grandmother cooked or baked was in her memory. It was all lost when she passed away. But in my early twenties I worked as a nurse and for a while I was driving to farms in a rural area, caring for ill and elderly people. One day I told an old farmers women about this “Quarkbrötchen” memories and she told me that she knew the recipe. I immediately wrote it down and here I am, about 25 years later (yes, I am that old!) and I still have that note.
Quark-Brötchen - easy rolls with baking powder
Ingredients
- 125 g Quark or greek yogurt or sour cream
- 125 g flour
- 1 egg
- 4 tbsp milk
- 4 tbsp veggetable oil or any other oil that has no specific flavor
- 2 tsp baking powder
- 1 pinch salt
- 1 pinch sugar
Instructions
- Preheat the oven to 375°F.
- Add all ingredients in a large bowl and mix well. Adding raisins is optional!
- Line a baking sheet with parchment paper.
- Scoop the dough in heaps onto the parchment paper, about 9 of them.
- Bake in the oven for about 20 minutes. Let cool for a few minutes and eat warm or cool. Tastes best with butter and jam!
It’s a good recipe I make quark with buttermilk. It’s fairly easy if you have a yogurt machine or a slow cooker with a yogurt setting. 2 liters of buttermilk put it in SlowCooker turn on yogurt and let it go for 12 hours. Let cool then line a colander with cheesecloth and let it drain in the kuhlschrank over night. Cover the top of the colander so it doesn’t dry out. Then put it in a container. Should keep for about 2 weeks. It doesn’t last long here we use it for lots of things. You can do 4 liters the same way. Just make sure the curd has formed the whole way through.
I can’t wait to try this recipe! In Iceland, we have skyr, which is more of a cheese than a yoghurt, like Quark, and I think it would work very well. I’ll post how it goes!
Yes, I think skyr will work. We can buy skyr in the US since a while and I sometimes use it instead of quark.
I think I needed a bit more flour as mine spread out. I came here to see what you had posted about that. Thanks so much for sharing your recipes.
This can happen since flour is a product of nature and has different qualities or soaks liquid differently. Your Quark might also have been less dry or, if using US customary measurements, things tend to be a little less precise because people fill the cups differently.
Does this make a hard crust or soft crust? Can’ wait to try these.
It’s a soft crust with these rolls. The texture is maybe somewhat comparable to English scones.
Hi Barbara,
I know you posted this recipe a long time ago but I wanted to confirm that the ingredients are correct. I tried making these rolls but the batter was rather gooey and they ended up as flat as cookies. It is possible I did something wrong but the 4 tbps of vegetable oil seems like a lot.
Thanks,
Amir
This recipe has worked for me as it is stated there but if you have a flour that is absorbing less liquid, then use less. Every flour is different and even with the same brand, it can vary since wheat is a product from nature and depending on weather turns out differently. Also, make sure you don’t over knead this dough. The consistency is slightly gooey but should keep its shape and not spread out.
Best,
Barbara
Actually in cooking in the UK, we use grams or ounces, but digital scales convert to either. We don’t use Cups but it’s easy to get cup measurers.
The only thing I’ve had to convert for the UK is temperature to metric.
Thank you! I’m loving these recipes!
Can we have the English measurements please?
I hear you, Hina. At the moment the plugin that I am using for the recipes allows only either but I could upgrade to the paid version and then put in both. By “English” do you mean American measurements or British? I know British use pints and stones etc. but I don’t know how their measures work.
I’ll have to check how much the Pro Version of the recipe plugin costs so I can convert. At the moment I can’t look it up since that plugin comes from Europe and right now I cannot reach any European website (weird!). I’ll get back to this later.