The Babes are on a roll this month … a muesli roll. Muesli is best known as a breakfast dish made of raw rolled oats, seeds, nuts and dried fruit and such. According to the info on Wikipedia, muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is also enjoyed for a light dinner in some countries.
I could eat it anytime, breakfast, noon, dinner, you name it. So when Karen of Bake My Day chose these muesli rolls as the bread of the month for June, I knew I would not be disappointed.
I was in a festive mood when it came time to photograph the rolls so I decided to showcase them in red.
Using flaked oats and home-milled oat flour
I’ve wanted to test the flaker attachment for my WonderMixer for a while and these rolls provided the perfect opportunity. I made my own rolled (flaked) oats. It was a whole lot of fun watching the oat groats go in the hopper and the flakes come out.
I enjoyed that process so much that I decided to use the milling attachment to mill some of the oat groats into oat flour and use that in the rolls as well. In the midst of all this, I laughed and determined that I was completely over-the-top with my bread-baking gadgets, but that didn’t stop me. I plan to have lot’s more fun with them.
The oat flour and flaked oats were pretty course so I utilized a soaker for the oats and seeds and prepared it a couple of hours before mixing the final dough. What I ended up with is muesli rolls my way. Feel free to make them your way.
These muesli rolls are simple to make, they taste good, and they are filled with good-for-you ingredients. They have just a hint of sweetness. Enjoy them for breakfast or with dinner or both. I like them warm with butter, but they go well with cheese and/or a smidgen of jam.
Muesli Rolls with Oat and Seed Soaker
- Yield: 14-20 rolls 1x
Description
These muesli rolls are simple to make, they taste good, and they are filled with good-for-you ingredients. They have just a hint of sweetness so enjoy them with breakfast or dinner or for a snack.
Ingredients
Soaker:
- 50 gr (1/3 cup) oat flour
- 40 gr (1/2 cup) flaked or rolled oats
- 30 gr (3 Tbs) flaxseeds
- 80 gr sesame seeds
- 80 gr (1/2 cup) sunflower seeds
- 30 gr pumpkin seeds
- 50 gr (1/4 cup) dried cranberries
- 245 gr (1 cup) water
Final Dough:
- 450 gr (2.3/4 cups) all-purpose flour
- 8 gr (2.3/4 tsp) instant dry yeast
- 10 gr (2 tsp) salt
- 10 gr treacle or blackstrap molasses
- 40 gr honey
- 20 gr (4 tsp) olive oil
- 125 gr (1/2 cup) water
- 40 gr (scant 1/2 cup) walnut pieces (chopped small)
- 50 gr (1/4 cup) dried dates (or other dried fruit), chopped
Topping
- 50 gr (1/2 cup) flaked oats to decorate
Instructions
Making the Seed Soaker:
- Place the oat flour, flaked or rolled oats, seeds and dried cranberries in a medium bowl. Pour 1 cup of room temperature water over them, cover with plastic wrap and let them soak for 2 hours.
Mixing the Final Dough:
- Place the all-purpose flour, yeast, salt and wet ingredients, including the soaker, in a large mixing bowl. Using a wooden spoon or a Danish dough whisk, mix to form a dough. Transfer the dough to a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that is not too firm.
- Add the chopped walnuts and dried dates (or other dried fruit). Knead until well incorporated and combined into dough.
- Place dough in a lightly oiled bowl, cover with plastic wrap and let it proof in a warm place for about 1 1/2 hours, until the dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for an additional 30 minutes.
- Turn the dough out onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.
- Using a bench knife or large chefs knife, cut the dough into 7cm (2 3/4in) squares.
- You can bake them as squares if you like, but I chose to form them into round buns.
- Brush the tops with water using a pastry brush or spray them with water using a spray bottle. Roll the buns in the rolled oats, and pat down gently to make sure they stick.
- Line a baking tray (cookie sheet) with baking (parchment) paper. Place rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between each roll. Cover with plastic wrap and leave to prove for 30-45 minutes, depending on room temperature.
- Transfer the rolls (on the baking sheet) to a preheated 230C/450F/Gas 8 oven. Spritz them lightly with water and quickly close oven door. Bake for 20-25 minutes, turning baking sheet around halfway through baking if needed. Remove rolls from oven and place on a wire rack to cool.
Notes
adapted from Muesli Rolls from the Global Baker by Dean Brettschneider
- Category: Multigrain Rolls
- Cuisine: Rolls
Who are the Bread Baking Babes?
- Bake My Day – Karen
- blog from OUR kitchen – Elizabeth
- Bread Experience – Cathy
- Feeding my Enthusiasms – Pat/Elle
- girlichef – Heather
- Life’s a Feast – Jamie
- Lucullian Delights – Ilva
- My Diverse Kitchen – Aparna
- My Kitchen In Half Cups – Tanna
- Notitie Van Lien – Lien
- Thyme for Cooking – Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
- Karen’s Kitchen Stories – Karen
- Judy’s Gross Eats – Judy
Did you know? We added a couple of new Babes…. Karen from Karen’s Kitchen Stories and Judy of Judy’s gross eats. Please welcome our newest Bread Baking Babes!
Yes Cathy, totally over the top in Bread Gadget Land but totally cool as well! Rolling your own flakes (flaking your own rolls?) and then go the extra length and make oat flour… sigh…
I can see why you decided to make a soaker for them. Great solution, lovely rolls
Thanks Karen! I had a lot of fun with this one. Thanks for choosing it for this month’s challenge.
Great soaker and the texture of your rolls looks perfect Cathy. If you ever get tired of that cute red teapot I’m sure I could find a place on my shelf for it. Made a fun photo great…red is such a good contrast to the rolls.
Thank you Elle! I might let you borrow the teapot sometime. 🙂
How cool is that – I’d love to try rolling my own oats! Your rolls look fabulous, and I happen to love the round shape, as well. 😉
Thanks Heather! Rolling your own flakes is pretty cool and using them in this recipe was even cooler!
amazing an attachment that flakes, I can totally understand your enthousiasm! I love the addition of oat flour, I love the taste of oats, so I’ll remember that for next time. Your rolls look delicious!
Thanks Lien! Yep, I was pretty enthused for sure.
You made your “own rolled (or flaked) oats”?! Wow! AND you got major loft on your rolls. They look beautifully soft.
I love your festive photo with that wonderful polka dot teapot. I cannot stop smiling.
Thanks Elizabeth! I figured you would remember the teapot. You knew I would have to include it in a photo soon.
A FLAKING attachment!! How cool is that? Lucky you. I will be making these, Thank you!!
Thanks Susan! I hope you do try these rolls. Let me know how they turn out.
You definitely out bread-geeked us all with rolling your own oats! Your photo is gorgeous with the red! Love the lighting too =)
Thanks Karen! I realized that I had gone past the point of no return, but ain’t no stopping me now..
Awesome! yes you out bread-geeked us all with rolling your own oats! flaked your oats! Puts stars in my eyes.
I do remember I used some of the water to soak several of the seeds, yes, a good idea. Have to revise that.
Beautiful rolls.
Thank you Tanna! Well, I wasn’t trying to out bread-geek anyone, but the fact that everyone is commenting about it, shows me that you guys are just as geeky as me. 🙂
I love your teapot! Rolls look good, too 😉
Thank you Katie! I’ve been wanting to use the teapot in a photo. I’m glad it worked.
You rolled your own oats? Wow!
Beautiful rolls, Cathy.
P.S. Love that teapot.
Thanks Aparna! This was a great choice this month.
I don’t show the step where you add the honey or molasses? Am I missing something?
Hi Lindsey, the wet ingredients should be added with the dry ingredients and the soaker and then mixed together. I’ve edited the instructions to reflect this. Thanks for catching that.