Granola Brötchen Rolls (Müslibrötchen)

Name: Müslibrötchen: German Granola Breakfast Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: German
Ingredients: Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; Good Sense Sunflower Kernels, Roasted & Salted; Open Nature Hazelnuts, Chopped; Crunchies Mixed Fruit, Freeze-Dried; Gold Medal All Purpose Flour with Resealable Bag; Mestemacher Natural Sunflower Seed Bread with Whole Rye Kernels; Bob's Red Mill Spelt Flour; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Yeast, Active Dry; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Riko Malt Chocolate Beverage Powder; O Organics Oats, Organic, Old Fashioned, Family Size

Serves 8

30 mins prep

20 mins cook

960 mins Resting/Proofing Time

1010 mins total

These German rolls with granola can be made using fruit and nuts, or leave them out for a more versatile roll. Prepare the rolls the night before your planned German breakfast, and in the morning, you're just one hour away from oven-fresh goodness just like from a German bakery.

This recipe appears in 'German Home Kitchen'. Get your copy!

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Prepare these the evening before your planned breakfast. Dry-roast the pumpkin- and sunflower seeds and chopped hazelnuts (optional) in a skillet. Allow to cool.

oz pumpkin seeds

oz sunflower seeds

oz chopped hazelnuts

In the bowl of a stand mixer, combine the flour, warm water, yeast, salt, melted butter and malt syrup and knead on lowest setting for 10 minutes, then on the second setting for another 3 minutes. You should end up with a smooth, dense dough that still sticks to the bowl some.

Lastly add the seeds, nuts (optional) and dried fruit (optional) and knead for 1 minute on low or until worked in.

oz all-purpose flour

oz whole (dark) rye flour

oz whole spelt flour

oz water

oz active dry yeast

oz sea salt

oz unsalted butter

oz malt syrup

oz dried fruit

Cover the dough airtight and allow to rest at room temperature for half an hour, then transfer to the fridge for 15 hours.

Place a bowl or a baking dish filled with warm water on the bottom rack of your oven and preheat the oven to 445℉ (230℃).

On a floured surface and with flour-coated hands, spread out the dough into a 1 inch (2 cm) thick circle. Divide into 8 triangular 'pie pieces' using a knife or dough scaper/chopper.

Fill one small bowl with water and another with the oats (I also like using King Arthur's Harvest Grains blend in lieu of just oats). Dip one side of the roll into the water, then the oats, place them oat-side up on a parchment paper covered baking sheet. Cover and allow to rest for 30 minutes at room temperature.

oz oats

Make a 1/2 cm or 1/4 inch cut from the pointy corner down to the base of the roll using a sharp knife.

Bake on the middle rack for a total of 20 minutes.

10 minutes into baking, open the oven door wide to release steam.

For the last 5 minutes of baking, carefully remove the water bowl to achieve a thin and crisp, golden crust.

Allow to cool for 5 to 10 minutes on a cooling rack and enjoy while still warm. I love eating these rolls (especially if you add the dried fruit) with cream cheese and jam or apple/plum butter. Guten Appetit!