Crispy on the outside and fluffy within, these traditional German-style breakfast rolls are made with oats, quark (or Greek yogurt), and seeds for a wholesome, no-rise, yeast-free delight—perfect for weekend brunches or healthy weekday starts. Packed with protein, fiber, and flavor, these rolls offer a hearty and nutritious alternative to store-bought bread.
Why You’ll Love This Recipe
These no-yeast breakfast rolls are quick, gluten-free, and protein-rich, making them ideal for busy mornings or meal prepping. There’s no kneading, proofing, or rising required—just mix, shape, and bake. The combination of quark or Greek yogurt and oats yields a moist yet sturdy texture, while the addition of seeds adds extra nutrition and crunch. These rolls are versatile enough to pair with both sweet and savory spreads, and they’re perfect for anyone looking to reduce refined carbs without sacrificing taste or satisfaction.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- quark or full-fat Greek yogurt
- large eggs
- rolled oats (certified gluten-free if needed)
- sunflower seeds (optional)
- flax seeds (optional)
- baking powder
- salt
Directions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a food processor, Thermomix, or mixing bowl, combine the quark or Greek yogurt, eggs, oats, sunflower seeds, flax seeds, baking powder, and salt.
- Blend or stir the ingredients together until you have a sticky, uniform dough.
- With wet or lightly oiled hands, shape the dough into 6–7 small rolls. Place them evenly spaced on the prepared tray.
- Optionally, sprinkle additional seeds like sunflower or poppy on top for extra crunch and visual appeal.
- Bake for 25–27 minutes, or until the rolls are golden brown and firm on the outside.
- Remove from the oven and let cool slightly. Serve warm with your favorite spreads such as butter, jam, nut butter, or cheese.
Servings and timing
Servings: 6 rolls
Prep Time: 10 minutes
Cooking Time: 27 minutes
Total Time: 37 minutes
Calories per Serving: 180 kcal
Variations
- Dairy-free: Use a plant-based yogurt alternative with a thick consistency.
- Savory twist: Add chopped fresh herbs (e.g., chives, rosemary, parsley) or grated cheese to the dough.
- Sweet version: Stir in a tablespoon of honey or maple syrup and a handful of raisins or chopped dates.
- Seed mix: Use chia, sesame, or pumpkin seeds instead of sunflower and flax for different textures.
- Oat flour substitute: If you prefer a finer texture, pulse the oats in a food processor first to create oat flour before mixing.
- Spice it up: Add a pinch of cinnamon or caraway seeds for a unique flavor profile.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in a 350°F (175°C) oven for 5–8 minutes or toast them lightly. For longer storage, freeze the cooled rolls in a zip-top bag for up to 2 months. Thaw at room temperature or reheat directly from frozen in the oven.
FAQs
Can I make these rolls without a food processor?
Yes, you can mix the ingredients in a large bowl by hand or with a spoon. The texture will be slightly more rustic, but equally delicious.
What is a good substitute for quark?
Full-fat Greek yogurt works perfectly as a substitute for quark in this recipe, offering similar texture and moisture.
Are these rolls suitable for gluten-free diets?
Yes, as long as you use certified gluten-free oats, the recipe is naturally gluten-free.
Can I use instant oats instead of rolled oats?
Yes, instant oats will work, though they may make the dough slightly softer. Avoid steel-cut oats as they won’t soften properly during baking.
Do I have to add seeds?
No, the seeds are optional. You can omit them or replace them with other mix-ins such as chopped nuts or dried fruit.
Can I make these rolls vegan?
You could try replacing the eggs with flax eggs and use a dairy-free yogurt, though the texture will be slightly denser.
Why is the dough sticky?
The combination of yogurt and oats creates a naturally sticky dough. Wetting your hands before shaping the rolls will help manage the stickiness.
How can I make the rolls more airy or fluffy?
Using baking powder ensures a nice rise. For a slightly lighter texture, you can pulse the oats into flour before mixing.
Can I make smaller or mini rolls?
Yes, divide the dough into more pieces and adjust the baking time down slightly—check for doneness around 20 minutes.
What should I serve with these breakfast rolls?
These rolls are delicious with butter, jam, cheese, nut butters, avocado, smoked salmon, or even sliced meats for a balanced breakfast.
Conclusion
No-Yeast European Breakfast Rolls are a wholesome, satisfying alternative to traditional bread—gluten-free, rich in protein, and packed with fiber. They’re quick to make, endlessly customizable, and ideal for breakfast, brunch, or as a nutritious snack. Whether served warm from the oven or reheated during the week, these rolls deliver both convenience and homemade comfort with every bite.
PrintNo-Yeast European Breakfast Rolls (Gluten-Free & Protein-Rich)
Crispy on the outside and fluffy within, these no-yeast, German-style breakfast rolls are made with oats, quark or Greek yogurt, and seeds. They’re protein-rich, gluten-free, and perfect for a wholesome breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 6 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Gluten Free
Ingredients
- 200g quark or full-fat Greek yogurt
- 2 large eggs
- 1 ¼ cups rolled oats (200g, certified gluten-free if needed)
- 1½ tbsp sunflower seeds (optional)
- 1½ tbsp flax seeds (optional)
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a food processor, Thermomix, or large mixing bowl, combine quark (or yogurt), eggs, oats, sunflower seeds, flax seeds, baking powder, and salt.
- Blend or stir until evenly combined into a sticky dough.
- With slightly wet hands, shape the dough into 6–7 small rolls. Place them spaced apart on the prepared tray.
- Optional: sprinkle extra seeds (like sunflower or poppy) on top for added texture and visual appeal.
- Bake for 25–27 minutes, or until rolls are golden brown and firm to the touch.
- Remove from oven and let cool slightly. Serve warm with butter, jam, or your favorite breakfast spreads.
Notes
- Use certified gluten-free oats if necessary for dietary needs.
- Quark can be substituted with full-fat Greek yogurt for similar results.
- Customize with your favorite seeds or herbs for variation.
- Great for meal prep—store in the fridge and toast before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg