Curd Cheese Rolls

Bread, Recipes

I have been struggling with this recipe for a while. I have made the rolls several times, but I was never happy with the texture of the dough. It was soft and sticky, and I had to add a lot of flour in order to be able to form rolls. The taste was great, though.

Topfenbrötchen 4 Website

The last time I made the rolls, I reduced the amount of milk from one cup, as stated in the original recipe, to half a cup. It worked. The dough was just right, not sticky, not dry. I could knead, form and cut it really well.

I can only recommend this recipe. It´s easy, it works, and it tastes perfect.

Topfenbrötchen 2 Website

Ingredients:
½ cup (⅛ l) milk, lactose-free
2 tbsp. brown sugar
1 package (7 g / 2½ tsp.) dry yeast
4 cups (500 g) whole wheat flour
10.7 oz. (300 g) curd cheese, lactose-free
2 eggs
5 g (1 tbsp.) fennel seeds or bread seasoning
10 g (2 tsp.) salt

Preheat the oven to 355° F (180° C).

Put baking paper on two baking sheets.

In a small pot, heat the milk and the brown sugar over medium heat until the milk is lukewarm and the sugar has dissolved. The milk must not get hot!

In a mixing bowl, mix whole wheat flour and dry yeast.

Add the curd cheese, the eggs, the warm milk, the salt and the fennel seeds / the bread seasoning to the flour mixture and knead to a dough.

If the dough is too dry, add a bit of milk. It it is too sticky, add a bit of flour.

Cover the bowl with a clean kitchen towel. Let the dough rise for about 20 minutes.

Separate the dough into two parts. Form each part into a strand.

Slice each strand into 10 pieces of roughly the same size. Roll each piece of dough into a ball. Put the rolls onto the baking sheets, with a little distance between them.

Topfenbrötchen 1 Website

Cover the two baking sheets with clean kitchen towels. Let them rise for 15 minutes.

Bake the rolls for about 20 minutes, until medium brown.

Adapted from: Gasteiger, H., Wieser, G., Backmann, H. (2008,12. Auflage). So kocht Südtirol. Bozen: Verlagsanstalt Athesia AG.

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