Quark Rolls with Caraway

Sift the rye and wheat flour into a bowl and mix with the baking powder.

Add the herb salt, soft butter, 4 egg yolks and low-fat quark and knead everything into a smooth dough.

Preheat the oven and line a baking sheet with parchment paper.

Divide the dough into 12 equal pieces, shape them into elongated rolls and place them on the sheet.

Beat the egg with a small splash of water and brush the rolls with it.

Make a single lengthwise cut about 1/2 cm deep in each roll and sprinkle with caraway.

Bake the rolls in the preheated oven at 180 °C fan (convection) on the middle rack for 20–25 minutes.

Cover the hot rolls with a damp cloth for 1 minute after baking.