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Müslibrötchen German granola müsli rolls recipe
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5 from 2 votes

Müslibrötchen: German Granola Breakfast Rolls

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.
Prep Time30 minutes
Cook Time20 minutes
Resting/Proofing Time16 hours
Total Time16 hours 50 minutes
Course: Breakfast, Brunch, Coffee, Kaffee, Snack
Cuisine: German
Keyword: Authentic German Recipes, Easy German Rolls Recipe, German Bread Recipe, German Breakfast Recipe, German Breakfast Recipe for Homemade Rolls, German Breakfast Rolls Recipe, German Fruit and Nut Rolls Recipe, German Granola Rolls Recipe, German Homemade Rolls Recipe, German Homemade Seeded Rolls Recipe, German Müsli Brötchen Recipe, German Müsli Rolls Recipe, German Rolls with Dried Fruit, German Rolls with Hazelnuts, German Rolls with Pumpkin Seeds, German Rolls with Sunflower Seeds Recipe, German Whole Grain Rolls Recipe, Seeded German Rolls Recipe
Servings: 8 rolls
Calories: 355kcal

Ingredients

Dough

Coating

  • 50 g oats for coating the rolls before baking

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.
    roasting seeds and nuts for German breakfast rolls
  • 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.
    Müslibrötchen dough
  • 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.

Nutrition

Calories: 355kcal | Carbohydrates: 51g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 497mg | Potassium: 255mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg