High-protein quark rolls
45 min · 18 g protein · 188 cals / serving
Golden seeded breakfast rolls made with quark instead of yeast: no rising and no proper kneading, in the oven in twenty minutes. Spelt flour and wheat bran give them a hearty, nutty, whole-grain crumb, psyllium keeps it moist and chewy, and quark plus a little wheat protein gives each roll about three times the protein of a bakery roll.
Ingredients
- 2 cups quark, low-fat, or plain skyr
- 1 egg
- scant 1 1/2 cups whole grain spelt flour, or whole wheat flour
- 1/2 cup vital wheat gluten
- 1 1/4 cups wheat bran, unprocessed
- 1 1/2 tbsp psyllium husk, powder, or 3 tbsp whole husks
- 1 tbsp baking powder
- scant 1 tsp salt
- 2 tbsp raw pumpkin seeds (pepitas), or sunflower seeds
Steps
- Heat the oven to 400°F and line a baking sheet with parchment. Stir the quark and egg together in a large bowl until smooth.
- Whisk the flour, wheat gluten, wheat bran, psyllium, baking powder and salt together, add them to the quark and mix with a spoon, then knead briefly with your hands, about 30 seconds, just until it comes together as a soft, slightly tacky dough. Leave it 10 minutes so the bran and psyllium can soak up moisture; it firms up and gets much easier to shape.
- With damp hands, shape the dough into 8 smooth balls and set them on the sheet. Brush the tops with water, press them into the seeds, and cut a shallow cross in each with a sharp knife.
- Bake 22–25 minutes, until deep golden and they sound hollow when tapped underneath. Cool on a rack for at least 10 minutes; the crumb finishes setting as they cool.
Good to know
My dough is too wet, or too stiff, to shape.
Quark varies a lot in how much whey it holds. Pour off any liquid sitting on top before you start, and if the rested dough still sticks to damp hands, work in another tablespoon or two of wheat bran. If it is stiff and cracks as you roll it, knead in a tablespoon of water.
What does the wheat gluten do?
Vital wheat gluten is the protein part of wheat flour, sold as a powder. It gives the rolls a proper chewy, bready crumb instead of a cakey one, and lifts the protein. Without it, use 230 g of spelt flour in total; the rolls come out softer, with less protein, and score about 48 instead of 56.
Do they keep?
They are best the day they are baked. After that, freeze them: they thaw in an hour, or go straight into a toaster split in half.
Alternative
Per
- Calories
- 190
- Protein
- (38%)
- 18 g
- Fat
- (12%)
- 3 g
- Carbohydrates
- (50%)
- 28 g
- of which sugar
- 2 g
- Fiber
- 7 g
- Sodium
- 417 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1504 kcal goes into the pot and 898 g of ingredients comes out as about 790 g of food: 190 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.