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Soft, delicious curd rolls like from the baker – and simply bake at home. With little effort These sweet yeast rolls succeed really nice fluffy And taste pure, with butter or jam just delicious. They are Perfect for breakfastas a snack in between or for the bread box. And the best thing about the recipe for the curd rolls is that you can decide for yourself whether you Pure or with chocolate or raisins want to bake.

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Soft curd rolls – fluffy, simple & perfect for children

This recipe has been on the blog for many years – my children have not yet eaten 😉. Now it’s time for a small update. I love curd – whether in the cake, as a dessert or like here in fluffy rolls. I really like to bake the curd rolls for our breakfast at the weekend or as a small refreshment for in between.

The dough is soft, not too sweet and can be changed super. Baked with curd cheese, the rolls also bring a lot of protein with them. You only need a few ingredients – and the result convinces every time.

Why you should definitely try the curd rolls

They taste slightly sweet, although there is hardly any sugar in it
The recipe is made easy and succeeded
You probably have all the ingredients in stock

They are great for children and are great
Baked with curd cheese – they are rich in protein
can be frozen well and baked

You need these ingredients for soft curd rolls

✔️ Milk

The milk should be lukewarm – that helps the yeast at the start. It is best to feel in your finger. If it is pleasantly warm, it fits. It shouldn’t be too hot, otherwise the yeast will not work.

✔️ Yeast

I take fresh yeast because it can be processed well and the dough rises really nicely. You get them on the cooling shelf. Alternatively, you can also use a package of dry yeast.

✔️ Sugar

The sugar helps the yeast to ferment. You don’t need much – just so much that the yeast gets going. For children you can simply leave out the rest of the sugar.

✔️ wheat flour

Pretty normal household flour works great. But you can also replace a part with spelled flour or spelled grain if you like it a little more fully -fledged.

✔️ Egg

The eggs give the dough structure and make it nice and relaxed.

✔️ butter

Soft butter ensures taste and makes the rolls particularly fluffy. It is best to leave them outside in time – so it can be better worked in.

✔️ Lean curd

The curd is the main ingredient for these soft, fluffy rolls – and also brings a lot of protein. If you have a curd with more fat in the house, it works the same way.

✔️ Salt

A pinch of salt should not be missing even with sweet pastries – it brings the taste in balance.

✔️ To brush: egg yolk & milk

This gives the rolls a nice golden yellow color when baking.

✔️ Optional: chocolate pieces, raisins or hail sugar

Depending on how you like the rolls. You can incorporate it directly into the dough or just add it on top.

This is how you succeed in the best curd rolls

1️⃣ Cups the yeast into the lukewarm milk, add the sugar and stir until everything has dissolved. Leave for about 10 minutes.

2️⃣ Put flour, eggs, butter, curd cheese and salt in a large bowl. Pour the yeast milk and do everything for at least 5 minutes into a soft, smooth dough.

3️⃣ Leave the dough in a warm place for about 1 hour – it should be visibly enlarged.

4️⃣ Form rolls from the dough. If you want to use raisins or chocolate, you can knead them now. Put the rolls on a baking sheet and let them rest for another 20 minutes.

5️⃣ Mix the egg yolk and milk and spread the rolls with it. If you like, you can sprinkle a little hail sugar over it.

6️⃣ Bake the rolls at 180 ° C for approx. 25 minutes until they are golden brown.

Tips for soft breakfast rolls with curd cheese

✔️ For children

When I baked the rolls for our (baby) boys, the sugar was reduced. Raisins and chocolate pieces have only been in the rolls since they really eat in the rolls.

✔️ With raisins or chocolate

Work the raisins or chocolate chunks best in the still slightly warm dough. Soak the raisins briefly in warm water beforehand – then they don’t become so dry.

✔️ With hailed sugar

If you bake the buns pure, you can sprinkle them with a little hail sugar – looks nice and gives a small crunch.

✔️ Freeze

Let the buns cool down well after baking, freeze them in portions and briefly back up if necessary. So you always have fresh rolls ready.

✔️ Dough too sticky?

If the dough is very soft, work with a little more flour or knead it a little longer. It is also helpful to put the dough on the baking sheet with a dough card and tap the buns with floured hands or card instead of shaping. You can also drain the curd.

✔️ Prepare overnight

Did you know that you can also prepare the dough in the evening and let it go in the fridge overnight. In the morning just shape rolls, let it rest and bake.

More delicious recipes for your breakfast

Do you fancy more delicious recipes? In addition to the delicious sweet bread and rolls, I also have delicious bowls on the blog.

Try & evaluate now

If you try the recipe, I am very happy about a ⭐ ⭐ evaluation and your comment.

Also like to write to me which variant you tried – whether with raisins, chocolate or pure

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180 ML lukewarm milk
1/2 Dice fresh yeast

2 Tin Sugar
500 G wheat flour
2 Egg (he)

80 G soft butter
250 G Lean curd
prize Salt

1 egg yolk
1 Tin Milk
Chocolates chunks, raisins, hail sugar Optional

Crumble the yeast in lukewarm milk, add sugar and stir until everything is solved. Let the yeast go for 10 minutes.
Put the flour, eggs, soft butter, curd cheese and salt in a mixing bowl, add the yeast milk and knead for at least 5 minutes until a smooth dough is created.
Let this 1 hour go in a warm place. Then form rolls out of the dough and let them rest for another 20 minutes. Whisk the milk and egg yolk and brush it on the rolls and sprinkle with hail sugar.

Chocolates or raisins can also be kneaded into the dough. Bake at 180 degrees for about 25 minutes.

Notes & tips at a glance:

If the dough is too sticky (through the damp curd): use a little more flour or knead longer.

Edit the dough as little as possible with your hands – prefer to work with a dough card.
Let the dough go well covered for at least 1 hour.
Use a lot of flour to shape or remove rolls directly on the baking paper.