Breakfast rolls
Protein quark rolls
With oats and pumpkin seeds.
Quark, oats and eggs form the base of these substantial breakfast rolls. There is no yeast or protein powder. Expect a tender, fairly compact oat crumb, ready to slice and top as you like.
Breakfast rolls
Six quark rolls
For 6 rolls: 571 g dough plus 10 g seeds for the tops, 581 g in total. Portion about 95 g dough per roll. The listed 20 g pumpkin seeds cover both dough and topping. Oats are the 100% reference; quark and egg are not pure water.Active prep: about 15 min · Rest: 10 min · Bake: 25–30 min · Cool: at least 20 min.
- Rolled oats, finely ground
- 100%200 g
- Plain low-fat quark
- 125%250 g
- Egg, weighed without shell
- 50%100 g
- Baking powder
- 4%8 g
- Salt
- 1.5%3 g
- Pumpkin seeds, including topping
- 10%20 g
A short mix, then into the oven
No kneading or yeast proofing. A short rest lets the oats absorb moisture.Rest before shaping
Let the mixture thicken before adding extra oats.
Conventional oven
Or 180 °C fan. Shape rolls no taller than 3 cm.
Protein per roll
Calculated estimate including pumpkin seeds, excluding serving toppings or spreads; about 190 kcal each. Products and portion size affect the result.
Why quark, oats and eggs?
Quark and eggs supply moisture and protein. Finely ground oats absorb moisture and help hold the mixture together. Baking powder provides lift in the oven, so there is no long yeast proof.
These oat rolls have a more compact crumb. Weigh the egg without its shell: 100 g is roughly two medium eggs, but sizes vary. Stir the quark before weighing and do not add extra water to the base formula.
From bowl to baking tray
Allow about 70–75 minutes including resting and cooling. Baking time is a guide; check the centre too.Heat the oven and grind the oats
Preheat to 200 °C conventional or 180 °C fan. Line a baking tray with baking paper. Finely grind plain rolled oats and weigh out 200 g of the ground oats.
Mix the ingredients
Mix the ground oats, baking powder and salt. Beat the eggs briefly, weigh out 100 g and stir into the quark until smooth. Fold in the dry mixture and 10 g pumpkin seeds until no dry patches remain.
Rest for 10 minutes
Leave the mixture for 10 minutes. It stays sticky but should hold as a mound on a spoon. There is no need to knead it.
Shape six rolls
Divide into six portions of about 95 g. With damp hands, shape rolls about 7 cm wide and no taller than 3 cm on the tray. Leave space between them and press the remaining 10 g seeds onto the tops.
Bake for 25–30 minutes
Bake in the centre of the oven until coloured and firm outside. A skewer from the centre may carry moist crumbs but no wet batter. Bake a few minutes longer if needed; cover loosely if the outside is already well browned.
Let the crumb set
Cool on a rack for at least 20 minutes before cutting. The crumb firms as it cools. Slice and add your preferred topping.
If things go differently
The dough spreads
Check that the oats are finely ground and have had their resting time. Rest for another 5 minutes if needed. If still runny, add ground oats 10 g at a time; this changes the yield and nutrition.
The centre is gummy
Keep the rolls low, check that they are baked through and let them cool. A brown crust alone does not tell you whether the centre is ready.
The rolls are firmer than expected
A compact oat crumb is part of this formula. Overbaking makes it drier. Slicing and toasting gives a different, crisper bite.
Common questions
Can I use yoghurt, skyr or cottage cheese?
Their moisture and composition differ. They are not verified one-for-one substitutes for low-fat quark in this formula.
How do I make nine rolls?
Multiply by 9 ÷ 6 = 1.5: 300 g oats, 375 g quark, 150 g egg, 12 g baking powder, 4.5 g salt and 30 g seeds. Reserve half the seeds for the tops.
Can I freeze them?
Cool completely and freeze in portions. You can halve them first to make individual halves easy to toast later.
Are these rolls gluten-free?
Not necessarily with ordinary oats. Use oats labelled gluten-free and suitable baking powder. The recipe contains milk and egg.
