Soft Cheese Bread Rolls from the Oven

Topfensemmel・Simple bread rolls with topfen – soft and easy to make

This is one of those simple, everyday baking recipes that works with just a few ingredients.
The dough comes together quickly and bakes into soft, mild-flavored rolls.

The topfen gives the rolls a moist, tender texture and a gentle taste.
They can be enjoyed on their own or served alongside both savory and sweet dishes.

A practical recipe that fits easily into daily cooking without requiring much preparation.

“Healthy Everyday Meals”

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This recipe is No.5 in the “Healthy Everyday Meals” series.

Ingredients

• about 250 g whole wheat flour
• about 250 g Topfen
• 1 egg
• salt
• 1 packet baking powder

Instructions

1. Place all ingredients in a bowl and mix into a smooth dough.
   
   
2. Shape the dough into small rolls.
   
   
3. Place the rolls on a baking tray.
   
   
4. Optional: You can lightly score the surface before baking.
   
   
5. Bake in a preheated oven at about 220°C (425°F) until lightly golden.

Tips

• The dough should be soft but still easy to shape
• Add a little more flour if needed
• Baking time may vary depending on the size of the rolls
• Do not overbake if you prefer a softer crust

I Tried Making Topfen Semmeln

This time, I tried making Topfen Semmeln based on one of Grandma Helga’s recipes.

The recipe uses “Topfen”, a fresh dairy product often used in German-speaking countries. It is similar to Quark, which is commonly sold in Germany. However, where I live in Luxembourg, it is not always easy to find.

I was a little unsure whether I would be able to find the right ingredient, so I visited a supermarket that sells not only products from neighboring countries, but also ingredients from many parts of the world.

When I asked at the shop, I was told, “This is the one.”
It was a French fromage blanc.

Ideally, I wanted to use something closer to Topfen or Quark, but I really wanted to try this recipe. So I decided to trust the shop assistant and bought it.

When I opened it, however, it was a little different from what I had imagined.

It was softer than expected and felt closer to yogurt. I even thought that Greek yogurt might have a firmer texture.

I wondered if it would still work, but decided to follow the recipe as closely as possible. I measured the ingredients and mixed everything until smooth.

And then came the unexpected part.

The dough was extremely sticky.

I could have added more flour, but I did not want the dough to become too firm. So I decided to continue with the sticky dough as it was.

Shaping it by hand was almost impossible, so I used an ice cream scoop and placed portions of the dough onto the baking tray. The shapes were not perfect, but I decided to accept that as part of the homemade charm.

I also tried to make cuts on the top with a knife, but that did not go very well either. At that point, I honestly thought this might turn into a failed attempt.

Still, I put the tray in the oven and waited.

To my surprise, the baked Topfen Semmeln looked much better than I had expected.

The outside was crisp, while the inside was soft and fluffy. When I broke one open by hand, a gentle, warm aroma came out.

The taste was very good, although the shape was not quite what I had imagined as a traditional Semmel.

My family and I laughed and said, “Maybe this is not exactly a Semmel, but it is still a lovely little bread.”
It turned into a fun tasting moment at home.

My daughter also said, “This would be nice with soup.”
I think she was right. The mild flavor would go very well with a warm soup or a simple light meal.

I usually leave bread-making to my bread machine, so I am not very experienced with shaping dough by hand. This time, the shape was far from perfect, but I was still very happy that I could make something that tasted good.

Another nice point about this recipe is that it does not use yeast. For anyone who cannot eat yeast, or for those who want to make bread without waiting for dough to rise, this recipe feels very approachable.