Granola Brötchen Rolls (Müslibrötchen)

5 from 2 votes

Granola Brötchen Rolls (Müslibrötchen)

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!

Prep Time30

Cook Time20

Resting/Proofing Time16

Total Time16 50

Course: Breakfast, Brunch, Coffee, Kaffee, Snack

Cuisine: German

Keyword: Easy German Rolls Recipe, German Bread Recipe, German Breakfast Recipe, German Breakfast Rolls Recipe, German Granola Rolls Recipe, German Homemade Rolls Recipe, Seeded German Rolls Recipe

Servings: rolls

Calories: 355kcal

Author: Author: Sophie Sadler

Equipment

1 dough tools I love using this set of dough tools for all of my bread baking. It's great for transferring dough dividing dough and cleaning up after.,
reusable bowl covers

Ingredients

Dough

50 grams pumpkin seeds
50 grams sunflower seeds
50 grams chopped hazelnuts optional
250 grams all-purpose flour
50 grams whole (dark) rye flour
120 grams whole spelt flour
280 grams water lukewarm (25 ℃ / 77 ℉)
2 grams active dry yeast
10 grams sea salt
8 grams unsalted butter melted
5 grams malt syrup optional
50 grams dried fruit optional (I used dried cherries, but raisins, dried cranberries, dried dates or any other dried fruit works well, too)

Coating

50 grams oats for coating the rolls before baking

Metric - US Customary

Instructions

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.
50 grams pumpkin seeds, 50 grams sunflower seeds, 50 grams 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.
250 grams all-purpose flour, 50 grams whole (dark) rye flour, 120 grams whole spelt flour, 280 grams water, 2 grams active dry yeast, 10 grams sea salt, 8 grams unsalted butter, 5 grams malt syrup, 50 grams 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.
50 grams oats
Make a ½ cm or ¼ 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!

Notes

Storing and Reheating

Store in tupperware or in plastic bag in the fridge for up to a week. To reheat, preheat oven to 200℃ / 400℉, run some cold water over the rolls, and place directly on oven rack for about 6 minutes or until the crust is crisp again.

I also like freezing these rolls and warming them in the toaster for a quick, healthy breakfast. Before freezing, slice each roll in half like you would a bagel. Store in a freezer-safe bag or container and freezer for up to 3 months.

Nutrition