Here's the thing, though—these rolls don't scream breakfast to me. Like, at all. I do love a good muesli in the morning, but when deconstructed and put into a substantial roll? Not feeling it. That being said, I actually loved the rolls...but I'd rather eat them with lunch or dinner. They actually seem very "harvest-like" to me, as if they'd be perfectly at home on my Thanksgiving table. Split in half, they make one heck of a perfect vessel for a turkey sandwich.
Are you with me, or are you sitting there wondering how a roll with chocolate in it could possibly taste the way I'm describing it? Here's the thing—I left out the chocolate. I'm not one for chocolate in my muesli. Instead, I used some pepitas (pumpkin seeds) that are tossed and roasted in cocoa, giving a nod to the flavor profile without having to bite into actual chocolate bits. But, do you know what's funny? When I told the other BBBabes what I did, a few mentioned that even though they used chocolate, it wasn't all that noticeable anyway. So, take that and use it as you will.
These are definitely hearty, stick-to-your-bones type of rolls—but I didn't find them necessarily heavy or dense. They'd make a great addition to any bread basket!
I'd like to give a big BBBabe welcome to our newest Babes this month: Karen from Karen's Kitchen Stories and Judy from Judy's Gross Eats! If you'd like to bake along as a BBBuddy this month, you can find the details below the recipe.
This malty roll recipe includes nuts, seeds, and dried fruit. They fit as well next to tea as they do soup, and would go perfectly on the Thanksgiving table.
Prep Time: 3 hours (largely unattended)
Cook Time: 20-25 minutes
Keywords: bake bread dairy-free soy-free nuts seeds dried fruit oats
Ingredients (15 rolls)
- 1 1/2 cups lukewarm water (110° F)
- 30 grams barley malt syrup
- 24 grams olive oil
- 20 grams wildflower honey
- 10 grams kosher salt
- 450 grams bread flour
- 50 grams white whole wheat flour
- 20 grams rolled oats
- 20 grams malted wheat flakes
- 7 grams (2 1/4 teaspoons) instant yeast (also called Quick Rise)
- 80 grams sunflower seeds
- 80 grams pepitas (I used SuperSeedz Coco Joe Cocoa-Roasted Pepitas)
- 60 grams dried apricots, cut into small pieces
- 40 grams walnuts, finely chopped
- 30 grams flax seeds (I use an even mix of golden and brown)
- 20 grams sesame seeds
- 50 grams (1/2 cup) rolled oats
- 50 grams (1/2 cup) malted wheat flakes
Place all of the dough ingredients in the pan of a bread machine in the order listed (or according to manufacturer's instructions). Select the dough cycle and hit start.
Place all of the add-ins in a small bowl and toss to combine. Gradually pour this mixture into the pan of the bread machine with the dough during the last 5 minutes of kneading time. Shut the lid and allow the dough machine to run its course (through first rise).
Turn the risen dough out of the bread machine pan onto a lightly floured surface. Gently fold the dough onto itself several times, then cover with plastic wrap and allow to rise for another 30 minutes.
Remove plastic and sprinkle some flour over the dough before gently using your hands to flatten into a rectangle that is about 1/2-inch thick (about 14" x 9"), adding a little more flour to your work surface as needed. Using a metal bench scraper, a pizza roller, or large knife, cut dough into 15 squares (5 across x 3 down).
Toss the rolled oats and malted wheat flakes together in a small bowl. Using a pastry brush, brush the tops with water, then cover the surface with oat and wheat flakes, patting gently to help them stick (some will fall off - that's okay).
Line a baking sheet with parchment paper. Place rolls onto lined tray, leaving as much space as you can between each roll. Cover loosely with plastic wrap and allow to rise at room temperature for 30-45 minutes, or until doubled in size.
Preheat oven to 450° F during last 15 minutes of rise time.
Remove plastic wrap and slide the tray into the oven on the center rack. Quickly spray with a water bottle a few times to add steam to the oven before closing the door. Bake for 20-25 minutes, turning tray around halfway through baking if needed.
Place on a wire rack to cool.
Try these rolls packed with seeds, nuts, and dried fruit straight from the oven, or toasted the next day.
Original recipe called for an optional 80 grams of mini chocolate chips. I'm not much for chocolate in my muesli, but I did have some cocoa-covered pepitas, so I added those. They added the perfect little hint at chocolate without being overwhelming.
Pairs well with Swiss Emmental cheese.
-adapted from Bread by Dean Brettschneider
Bread Baking Babes challenge is Muesli Rolls, as chosen by the BBBabes host kitchen of the month, Karen of Bake My Day.
Would you like to bake along and earn your Bread Baking Buddies badge? It's easy! Simply make Muesli Rolls in your kitchen, and then send Karen your link (more info in her post) by the 29th of the month. I hope you'll join us!
Check out this month's Bread Baking Babes posts: