I love this recipe because it combines the hearty texture of rolled oats and the sweetness of mixed dried fruits, making it a perfect breakfast or snack option that feels healthy and indulgent. Plus, the process of kneading and shaping the dough is so satisfying, allowing me to disconnect from technology and zen out in the kitchen.
My Muslibrotchen, or German granola breakfast rolls, mix together wholesome ingredients like rolled oats, warm milk, and chopped nuts. I love how the barely perceptible touch of cinnamon complements the mixed dried fruits, while melted butter enriches the dough.
These nutritious rolls are a perfect morning morsel, offering all the energy and flavor one could want to get a day started.
Ingredients
Provides structure and carbohydrates, which are essential for texture.
All-purpose flour
Oats that are rolled: Add fiber and a nutty flavor that improves heart health and makes the dish more delicious.
The ingredient of sugar: It is sweetening the rolls, also gives a tenderness to the crumby parts of the rolls.
Milk that is warm: Activates yeast and enriches the dough with proteins and fats.
Leavening the bread, the active dry yeast gives the bread a light and airy texture.
Richness and a soft, moist crumb: these are the effects of butter when baking.
Nuts that have been chopped: An increase in protein and healthy fats adds crunch.
Dried mixed fruits: Provides natural sweetness and a chewy texture.
Cinnamon provides a cozy and welcoming scent.
Its antioxidant powers are really impressive.
Ingredient Quantities
- 3 1/2 cups (500g) all-purpose flour
- 1 cup (100g) rolled oats
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) warm milk
- 1 packet (7g) active dry yeast
- 1/4 cup (60g) butter, melted
- 1 teaspoon salt
- 1/2 cup (70g) chopped nuts (e.g., walnuts, hazelnuts)
- 1/2 cup (70g) mixed dried fruits (e.g., raisins, apricots)
- 1/2 teaspoon cinnamon
- 1 egg, for brushing
Instructions
1. In a sizable mixing bowl, mix the warm milk with the sugar. Sprinkle the active dry yeast on top. Allow it to rest for about 5-10 minutes, until it bubbles with life.
2. Combine the yeast mixture with the melted butter and salt. Stir well to combine.
3. In another bowl, combine the all-purpose flour, rolled oats, cinnamon, chopped nuts, and mixed dried fruits.
4. Slowly incorporate the dry ingredients into the wet ingredients, using a wooden spoon or spatula to mix it together until it appears like a lumpy dough and not like a cake batter.
5. Move the dough to a well-floured surface and knead it for 8–10 minutes, or until it is smooth and elastic. If the dough hugs your hands, add a bit more flour to the surface and work it into the dough.
6. Put the dough in a bowl that you have lightly greased. Cover the dough with a clean cloth. Then let it rise in a warm place for about 1 to
1.5 hours, until it has doubled in size.
7. The dough should be punched down and divided into 12 equal portions. This portion should be shaped into a roll. And then this roll should be placed seam side down on a baking sheet lined with parchment paper, ready to be baked.
8. Let the rolls rise for another 30 minutes, until puffy, by covering them with a cloth.
9. Your oven should be preheated to 375°F (190°C). The egg should be beaten and then used to brush over the tops of the rolls for a glossy finish.
10. Bake the rolls for 20 to 25 minutes, or until they are golden brown. A wire rack should catch the rolls as they cool and should allow for better circulation of air around the rolls. These bread products should only be slightly cool before they are served.
Equipment Needed
1. Sizable mixing bowl
2. Small bowl
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Surface for kneading (e.g., countertop or board)
7. Baking sheet
8. Parchment paper
9. Cloth for covering dough
10. Oven
11. Pastry brush
12. Wire cooling rack
13. Knife or dough cutter (for dividing dough)
FAQ
- Can I use whole wheat flour instead of all-purpose flour?It is possible to use whole wheat flour instead, but the finished product might not have the same texture. Whole wheat flour will yield a denser result. You might need to play with the amount of liquid to get it just right.
- How do I store the Muslibrotchen once baked?Keep the rolls in an airtight container at room temperature for as long as 3 days. They can also be frozen for longer storage.
- Can I use instant yeast instead of active dry yeast?Certainly, you can substitute instant yeast for active dry yeast in equal measure, and you don’t need to dissolve it in warm milk; just add it directly to the flour.
- What other nuts can I use if I don’t have walnuts or hazelnuts?Almonds, pecans, or any of your favorite nuts can be substituted in for a nutty, crunchy texture.
- Is it necessary to brush the rolls with egg before baking?Using egg wash on the rolls before baking gives them a golden color and a shine that is very appealing, but you can skip this step if you wish.
- Can I make the dough in advance?Indeed, it is possible to mix the ingredients, bucket into bowls, and then let the dough rise overnight, refrigerate it, and bake it in the morning − or, in this case, the next day after the dough has returned to room temperature − with the same great results as the day before.
- What can I use as a substitute for dried fruits?Fresh fruit can be used, but it should be chopped fine; dried fruits can also be used for this addition to the yeast dough.
Substitutions and Variations
All-purpose flour: Replace with whole wheat flour for a flour that in taste, is nuttier, and in substance, has more fiber.
Use quick oats for a slightly different texture if you want to make rolled oats.
Sugar: Substitute honey or maple syrup for sweetening. These alternatives are more natural and can provide a similar level of sweetness. But they’re not direct 1-to-1 substitutes for sugar. You may have to alter other ingredients—especially liquids—for the end result to remain usefully unchanged, or you’ll have to adjust your expectations for the sweetness of the outcome.
Almond milk: Use almond milk or oat milk for a dairy-free option.
Butter: Substitute with coconut oil or olive oil for a flavorful healthier fat option.
Pro Tips
1. Proofing the Yeast: Ensure that the milk is warm but not hot (around 110°F or 43°C) when mixing it with the yeast. If the milk is too hot, it can kill the yeast, preventing the dough from rising.
2. Kneading Technique: Use the heel of your hand to stretch and fold the dough during kneading. This helps develop gluten, resulting in a better texture. If the dough is sticky, sprinkle a little flour on the surface and your hands, but try not to add too much.
3. Uniform Rolls: When dividing the dough into portions for rolls, use a kitchen scale to ensure each piece is the same size. This helps them bake evenly.
4. Second Rise: During the second rise, place the covered rolls in a draft-free area. If your kitchen is cool, consider preheating your oven for a few minutes, turning it off, and then allowing the rolls to rise in the slightly warm oven.
5. Flavor Enhancements: For extra flavor, consider adding a teaspoon of vanilla extract or almond extract to the wet ingredients. You can also sprinkle additional cinnamon or sugar over the rolls before baking for a sweet touch.
Muslibrotchen German Granola Breakfast Rolls Recipe
My favorite Muslibrotchen German Granola Breakfast Rolls Recipe
Equipment Needed:
1. Sizable mixing bowl
2. Small bowl
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Surface for kneading (e.g., countertop or board)
7. Baking sheet
8. Parchment paper
9. Cloth for covering dough
10. Oven
11. Pastry brush
12. Wire cooling rack
13. Knife or dough cutter (for dividing dough)
Ingredients:
- 3 1/2 cups (500g) all-purpose flour
- 1 cup (100g) rolled oats
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) warm milk
- 1 packet (7g) active dry yeast
- 1/4 cup (60g) butter, melted
- 1 teaspoon salt
- 1/2 cup (70g) chopped nuts (e.g., walnuts, hazelnuts)
- 1/2 cup (70g) mixed dried fruits (e.g., raisins, apricots)
- 1/2 teaspoon cinnamon
- 1 egg, for brushing
Instructions:
1. In a sizable mixing bowl, mix the warm milk with the sugar. Sprinkle the active dry yeast on top. Allow it to rest for about 5-10 minutes, until it bubbles with life.
2. Combine the yeast mixture with the melted butter and salt. Stir well to combine.
3. In another bowl, combine the all-purpose flour, rolled oats, cinnamon, chopped nuts, and mixed dried fruits.
4. Slowly incorporate the dry ingredients into the wet ingredients, using a wooden spoon or spatula to mix it together until it appears like a lumpy dough and not like a cake batter.
5. Move the dough to a well-floured surface and knead it for 8–10 minutes, or until it is smooth and elastic. If the dough hugs your hands, add a bit more flour to the surface and work it into the dough.
6. Put the dough in a bowl that you have lightly greased. Cover the dough with a clean cloth. Then let it rise in a warm place for about 1 to
1.5 hours, until it has doubled in size.
7. The dough should be punched down and divided into 12 equal portions. This portion should be shaped into a roll. And then this roll should be placed seam side down on a baking sheet lined with parchment paper, ready to be baked.
8. Let the rolls rise for another 30 minutes, until puffy, by covering them with a cloth.
9. Your oven should be preheated to 375°F (190°C). The egg should be beaten and then used to brush over the tops of the rolls for a glossy finish.
10. Bake the rolls for 20 to 25 minutes, or until they are golden brown. A wire rack should catch the rolls as they cool and should allow for better circulation of air around the rolls. These bread products should only be slightly cool before they are served.
