Quick Onion Bread Rolls

These crispy onion bread roll do not require yeast and are very easy to prepare. Thanks to the use of baking powder, you can skip the long proof process and pop it in the oven straight after kneading and forming. The Quark and fried onions make it wonderfully moist and flavourful – the perfect accompaniment to dinner or a party! I used the homemade caramelised onions. But if you are short on time, use 130-150 g storebought fried onions. You can also upgrade the bread with some extra grated Cheddar, and/or bacon bits. Creamy spreads (liver paste, egg salad or cheese spread) are the perfect accompaniment with this onion bread for any snack or lunch. This onion bread tastes best on the day it is made. However, if stored in an airtight container, it can be kept at room temperature for 2 to 3 days. It can also be frozen without any problem.


3 Medium red onions, peeled and chopped 5 tbsp Olive oil A pinch Sugar 500 g Plain flour 1 package / 15 g Baking powder 1 tsp Sea salt 300 g Magerquark (German fresh cheese) 30 ml Olive oil 1 Egg 100 ml Water

Peel and chop the red onions. Place olive oil in a pan over medium heat and fry the diced onions. Sprinkle with a pinch of sugar and continue frying until caramelised, about 30 minutes.
Preheat the oven to 220C/430F. Line a baking tray with baking paper. Set aside.
In a large mixing bowl, add flour, baking powder and sea salt. Mix everything together.
Add the Magerquark, olive oil, egg and water to the flour mixture. Quickly knead into a smooth dough. Add in caramelised onions and knead into a dough.
On a lightly floured work surface, divide the dough into 8 even portions and shape each into a round or oval. Alternatively, shape the dough into a round or oval. Place the bread on the prepared baking tray. Score the surface with a sharp knife. Bake the onion bread on the middle shelf for 25-28 minutes until golden and crispy. If you are making a large loaf, bake them at 200C/400F for 40-45 minutes.