Protein brad rolls

50 minutes

6–8 pieces

for 6-8 bread rolls


Mix the chia seeds in a small bowl with YOUR DAILY PROTEIN EGG WHITE NATURE leave to soak for 5 minutes, while stirring occasionally. In the meantime, weigh the quark, flour, flaxseed, baking powder and salt into a mixing bowl.

Add the chia seeds to the mixing bowl and mix the ingredients in the food processor or mix with the beaters of the hand-held mixer until you have a homogenous dough. Place bowl with the dough inside aside for about 15 minutes . In the meantime, preheat the oven to 180 °C circulating air.

Use a tablespoon to portion the dough into 70–80 g portions and use a second spoon to shape the rolls into a roundish form. Place the dough pieces on a baking tray lined with baking paper and, with slightly moistened fingers, shape the dough pieces into pretty, round, flat bread rolls. Brush the surface with a little bit of YOUR DAILY PROTEIN EGG WHITE NATURE and sprinkle with sesame seeds.

Bake the bread rolls in the middle of the hot oven for 25–30 minutes, until golden-brown in colour and, while baking, place a small, oven-safe bowl with hot water on the baking rack as well.

Leave the bread rolls to cool down on the baking tray for about 10 minutes, then remove from the baking paper and place on a cooling rack.


100 ml YOUR DAILY PROTEIN EGG WHITE NATURE + a little more for brushing
50 g chia seeds
250 g low-fat quark
100 g wholemeal spelt flour
50 g ground flaxseed
1 heaped tsp. baking powder
1/2 tsp. Salt
2 tbsp. sesame or poppy seeds