Recipes · July 24, 2026

Homemade Spelt and Quark Rolls

Name: Homemade Spelt and Quark Rolls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 rolls
Ingredients: 250 g plain spelt flour; 250 g wholegrain spelt flour (fine); 500 g quark (I used full-fat, from a tub); 2 sachets baking powder (about 24 g); 2 eggs; 14 g salt (about 2 teaspoons); 8 tablespoons olive oil (or rapeseed oil); 1–3 teaspoons ground flaxseed (optional); 1–3 teaspoons ground pumpkin seeds (optional); 1 egg for brushing; seeds for topping: whole pumpkin, sunflower, sesame…

Recipe for fluffy homemade rolls made with spelt flour and quark, brushed with egg and topped with seeds. A great choice when you fancy baking your own bread.

This time I wanted to bake some homemade bread, and since I needed to use up half a kilo of full-fat quark, I settled on these rolls.

I got the recipe from somewhere online, but I honestly can’t remember where anymore. I always take screenshots of recipes and save them for later, but I don’t have the author for this one. Most of the time I end up tweaking every recipe a bit anyway. 🙂

I’m no cooking expert, but I love trying out new recipes. The original recipe used half the amount of everything, but that would have made only 4 rolls, which felt too few to bother turning on the oven for. 🙂 So this is actually a double batch.

First I weighed out the two types of flour and added baking powder, salt, and seeds. I mixed this dry mixture together and gradually added the quark, oil, and eggs. Then I worked the dough by hand. I divided the dough into eight pieces and shaped them into not just rolls, but also some small baguettes.

Preparing the dough from spelt flour and quark

I brushed them with egg and sprinkled them with pumpkin and sunflower seeds. Then I baked them on baking paper at 180 °C with fan-forced heat for about 40 minutes. Once baked, I let them cool on a wire rack. And you can see the result in the photos. 🙂