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No-Yeast European Breakfast Rolls (Gluten-Free & Protein-Rich)

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
  2. In a food processor, Thermomix, or large mixing bowl, combine quark (or yogurt), eggs, oats, sunflower seeds, flax seeds, baking powder, and salt.
  3. Blend or stir until evenly combined into a sticky dough.
  4. With slightly wet hands, shape the dough into 6–7 small rolls. Place them spaced apart on the prepared tray.
  5. Optional: sprinkle extra seeds (like sunflower or poppy) on top for added texture and visual appeal.
  6. Bake for 25–27 minutes, or until rolls are golden brown and firm to the touch.
  7. 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

Find it online: https://yumfoodusa.com/no-yeast-european-breakfast-rolls-gluten-free-protein-rich/