![\"Quarkbr\u00f6tchen\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/03\/Quarkbrtchen.jpg\" "\\"Quarkbr\u00f6tchen\\"")
I did it. I submitted my Ph. D. thesis yesterday. A great part of the work is now done. Now I have to prepare my defense in may. So I will prepare a talk and start reading paper and learning once again in some days. But at the moment I try to relax and enjoy the luxury of not writing 16 hours a day.<\/p>\n
During this 16 hours-writing days in the last days before submission, baking bread had to be something fast. But to stop baking at all was no alternative, I needed it to keep myself grounded. The recipe for the Quark\/Curd rolls is a fast one, at least in my eyes. It does not require a Starter, Poolish<\/a> or P\u00e2te ferment\u00e9e<\/a> , so you can immediately start with preparing the dough. It only require a Milk roux, which needs about half an hour for preparing and cooling down. I decided to call the Water Roux in recipes where I prepare it with milk \u201cMilk roux\u201d. It fits better to the ingredients used.<\/p>\n The fast curd rolls are very soft and stay fresh very long due to curd and milk roux. The curd give the roll a little tanginess, balancing the missing\u00a0 flavours from a starter or prefement. Perfect for days with less time!<\/p>\n <\/p>\n yields 9 rolls<\/p>\n Milk Roux<\/p>\n Teig<\/p>\n Glazing<\/p>\n For the milk roux whisk milk and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n Mix yeast, salt, flour, milk roux and curd until a homogenous dough has formed. Let it rest for 30 min<\/p>\n Now knead\u00a0 for 10\u00a0 min. Then add sugar in two steps and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n Ferment for one hour.<\/p>\n Divide into pieces of 80g each. Form each dough piece into a ball.<\/p>\n Proof for 1 hour.<\/p>\n After proofing glaze with egg or cream. Now cut the rolls with scissors tree times at the sides, the cuts should meet in the middle.<\/p>\n hen bake at 200\u00b0C for about 20 min with steam.<\/p>\nFast Curd\/Quark rolls<\/u><\/h1>\n
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