These seeded German breakfast rolls 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.
About this Recipe
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One positive that is coming out of this whole quarantine situation is that we all seem to be baking more. And while my June trip to Germany and Portugal is currently postponed until Christmas time, I am looking for more ways to cope with not being able to see my family for another six months. Not going home to Germany also means not getting to have all of the German food and the German breakfasts that I want to indulge in. All sorts of Brötchen (German breakfast rolls) and Teilchen (German pastries) are calling my name, and I will just need to make them myself until I can put my craving to rest by visiting all the German bakeries again in person.
Today's Müslibrötchen recipe helps me work through that emotional and physical hole. While there needs to be a bit of thinking ahead when making these German granola breakfast rolls, they are so worth the preparations and the actual time spent preparing anything is actually not much at all! My Müslibrötchen are wholesome, too, combining white wheat, whole spelt and whole rye flours with pumpkin- and sunflower seeds, and lastly hazelnuts and dried fruit (I used cherries), finally rolling them in oats before baking. You can feel free to leave out the fruit and even the nuts if you wish to have a more versatile roll.
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By the way, to make the perfect Frühstücksei, drop your large egg directly from the cold fridge into boiling water (I use a large spoon to help me drop it in) and let boil for 5 minutes before running cold water over it to end the cooking process. Can't have a real German breakfast without that perfect Frühstücksei!
Scroll on down for the recipe, now in printable version.
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Müslibrötchen: German Granola Breakfast Rolls
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 50 g chopped hazelnuts optional
- 50 g dried fruit optional (I used dried cherries, but raisins, dried cranberries, dried dates or any other dried fruit works well, too)
- 250 g all purpose white wheat flour
- 50 g whole (dark) rye flour
- 120 g whole spelt flour
- 280 g water luke warm (25 C / 77 F)
- 2 g active dry yeast
- 10 g sea salt
- 8 g butter melted
- 5 g malt syrup optional
- 50 g oats for coating the rolls before baking
- 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.
- Knead all dough ingredients on lowest setting for 10 minutes, then on the second setting for another 5 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.
- Cover the dough and allow to rest at room temperature for half an hour, then transfer to the fridge for 15 hours.
- 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.
- Make a ½ cm or ¼ inch cut from the pointy corner down to the base of the roll using a sharp knife.
- Bake in preheated oven (230 Celsius / 445 Fahrenheit) on middle rack (place a bowl or baking dish of water on the lower rack) for 20 minutes. 10 minutes intp baking, open the oven door wide to release steam. Leave oven door open at a small gap for the last 5 minutes of baking 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!
Storing + Reheating Instructions
- Store in tupperware or in plastic bag in the fridge for up to a week. To reheat, preheat oven to 200 Celsius / 400 degrees Fahrenheit, run some cold water over the rolls, and place directly on oven rack for about 6 minutes or until the crust is crisp again.
Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
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