1

Pour hot water over the seeds and raisins. Leave them to soak for approx. 1 hour, then drain through a fine sieve.

2

Dough: Mix together the flour, salt and vanilla sugar and form a hollow in the mixture. Add the yeast, milk, honey and quark and knead only briefly to form a soft, smooth dough. Knead in the seeds and raisins. Cover and leave to rise for 3-4 hours at room temperature. Punch down or fold the dough several times at regular intervals while it is rising.

3

Molding: Cut the dough in half and on a lightly floured surface form the two halves into rolls on a lightly floured surface. Using a dough horn or a knife, cut off the snack roll sized pieces, shape as you wish and place them on a baking tray lined with baking paper. Leave to rise again for 10-15 minutes.

4

Preheat the oven to 230°C.

5

Baking: Reduce the oven temperature to 190°C. Bake the rolls in the middle of the preheated oven for 15-20 minutes. Remove the rolls from the oven and leave to cool on a cake rack.

What else do you need:

Baking paper

Source:

IG Dinkel, Judith Gmür-Stalder