Loose Curd Rolls and Cereal Bars

For the rolls, stir the yeast with the water until the yeast is dissolved. Add the salt and flour until a soft paste is formed.

Stir in the curd cheese and butter. Add the remaining flour. Knead with the dough hook of the food processor at medium speed for about 10 minutes, as the wheat gluten will only develop properly during this time.

Let the soft dough rise at room temperature with the lid closed for 30-45 min until it has almost doubled in volume. Grease a baking tray. Preheat the oven to 200 °C.

Knead the dough repeatedly, divide in half and form 2 rolls. Cut 16-18 pieces into small pieces on the spot and roll into round rolls. Place on a baking tray, cover with a dishcloth and let rise for 10-12 minutes.

Brush the rolls with beaten egg, sprinkle with poppy seeds, caraway seeds, sesame seeds or sunflower seeds and press lightly until smooth.

Bake the rolls in the oven (center) for 25-half hours until golden brown. Cool on a cooling rack.

Muesli bars:

Before preparing the dough, wash the apricots and cut into small cubes. Add the raisins. Soak the fruit in the water for about 5 minutes and drain in a sieve.

Cook the yeast dough, using the drained liquid.

Mix the dried fruit with the nuts, sunflower seeds, sesame seeds and cinnamon and knead into the risen dough.

Form 16 sticks about 10 cm long and place them on a greased baking tray.

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