Muesli Bread Rolls are packed full of oat, nuts, seeds and dried fruit, just like your breakfast muesli The rolls are slightly sweet and perfect for breakfast with butter and preserves. They are also excellent toasted.
Why make Muesli Bread Rolls?
If you like sweet fruit buns, then you will love these slightly sweet Muesli Bread Rolls. They are ideal as a grab and go breakfast or snack. With all the classic muesli ingredients these rolls will keep you going for hours.
What ingredients do I need to make Muesli Bread Rolls
This may seem like a long list of ingredients but please, don’t be put off, these rolls are totally worth it.
You will need:
- Bread flour
- Wholemeal or whole wheat flour
- Jumbo rolled oats
- Instant dry yeast
- Salt
- Treacle (blackstrap molasses)
- Honey
- Olive oil
- Water
- Walnuts
- Linseeds (flaxseeds)
- Sesame seeds
- Sunflower seeds
- Pumpkin seeds
- Dried cranberries
- Dried apricots
- Chocolate chips (optional)
What kind of oats should I use?
Use jumbo rolled oat flakes. This type of oats is in the recipe and I also use it to decorate the tops of the rolls. If you can’t get jumbo oats, you can use ordinary rolled oats (oatmeal) but not instant oats as they are pre-cooked and too finely milled.
What is Treacle?
Black treacle is a dark sticky syrup that is a byproduct of the sugar refining process. Treacle is best known as an ingredient in bakes like gingerbread. It is also used to make sweets like liquorice and treacle toffee.
Is Molasses the same as treacle?
Molasses is similar but not the same as black treacle. It has a strong, bittersweet flavour and dark, almost opaque appearance. It is also generally thicker than treacle.
Can I use molasses in Muesli Bread Rolls?
I recommend that you use black treacle for the best results. However, if you can’t source it, then you can use molasses.
Can I substitute the nuts and seeds and dried fruit?
Yes, you can substitute the nuts and seeds for other nuts and seeds. And the dried fruit for other similar dried fruit. Here are some ideas:
Walnuts
Replace the walnuts with pecan nuts, hazelnuts or almonds or a mix of several different kinds of nuts.
Linseed (Flax), Sesame, Sunflower and Pumpkin Seeds
Vary the quantities of linseeds, sunflower seeds and pumpkin seeds. Be careful though because too many of any one of the seeds will affect the texture and the flavour of the rolls.
Dried Cranberries
You can replace the dried cranberries with raisins or sultanas (golden raisins).
Dried Apricots
Choose another sweet dried fruit to replace the dried apricots. Fruit like dried figs, prunes or dates is ideal.
What equipment do I need to make Muesli Bread Rolls?
You can make these rolls by hand with basic baking equipment. A mixing bowl, a wooden spoon, a knife and chopping board, weighing scales, measuring spoons and a baking sheet.
Can I make the rolls in my bread machine?
You can make the rolls in a bread machine or a stand mixer with a dough hook. I have included the instructions for these methods in the recipe card at the bottom of this article.
How do I store the Mueli Bread Rolls?
Eat the rolls fresh within two days of baking. However, they do make really outstanding toast so you can extend their life by making toast on the third day.
Can I freeze Muesli Bread Rolls?
Freeze the Bread Rolls for up to 3 months without losing quality. They freeze really well and it’s the best way to make them last longer.
If you slice them before you freeze them, then you can toast the half roll straight from the freezer. Otherwise, defrost the rolls under a clean tea towel for 2-3 hours or use the defrost setting on your microwave.
Vegetarian
Vegetarian bakers may wish to replace the honey with agave syrup. Otherwise, this is a meat-free recipe.
Gluten Free
This recipe contains flours that are high in gluten. It is not suitable for someone on a GF diet. If you would like to make your own gluten-free bread please check out these recipes by the Gluten Free Alchemist.
How do I serve Muesli Bread Rolls?
Serve Muesli Bread Rolls just as you would any other sweet bread roll. They are particularly good to serve slightly warm or toasted for breakfast with butter and preserves such as Apricot Jam.
I also like to serve Muesli Bread Rolls with cold ham and cheeses as I find the sweet fruits and nuts work really well together with these flavours.
More Bread Recipes
This Easy Sourdough Bread in the bread machine is a simple solution for busy people. Make a really delicious sourdough style loaf without the work involved in looking after a sourdough starter
Rye and Caraway Bread is a very delicious full flavoured bread that is ideal for Danish-style open sandwiches. It is easy to make and even better to eat. I like to serve it simply spread with a little butter with soups and salads.
Wild Garlic Bread Tear & Share is an absolute delight. Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!
- Apple & Sultana Tea Cakes – Curly’s Cooking
- Gluten Free Pumpkin Seed and Sunflower Seed Bread – Gluten Free Alchemist
- Breakfast Banana Bread – Tin & Thyme
PIN FOR LATER
Muesli Bread Rolls
Equipment
- 1 mixing bowl
- 1 wooden spoon
- weighing scales
- Measuring spoons
- baking parchment
- 3 Baking sheet
- 2 Cooling tray
Ingredients
- 450 g (3.5 cups) strong bread flour
- 50 g (0.3 cups) wholemeal or whole wheat flour
- 40 g (0.5 cups) jumbo rolled oats
- 8 g (2.75 tsp) instant dry yeast
- 10 g (2 tsp) salt
- 30 g (1.5 tbsp) treacle (molasses)
- 20 g (1 tbsp) honey
- 20 ml (4 tsp) olive oil
- 370 ml (1.5 cups) water
- 40 g (0.5 cups) walnuts, chopped into small pieces
- 30 g (3 tbsp) linseeds (flaxseeds)
- 20 g (2.25 tsp) sesame seeds
- 80 g (0.5 cups) sunflower seeds
- 80 g (0.6 cups) pumpkin seeds
- 40 g (0.3 cups) dried cranberries
- 40 g (0.25 cups) dried apricots, cut into pieces
- 80 g (0.5 cups) chocolate chips (optional)
- 100 g (1 cups) jumbo rolled oats, to decorate
Instructions
- 450 g strong bread flour, 50 g wholemeal or whole wheat flour, 40 g jumbo rolled oats, 8 g instant dry yeast, 10 g salt, 30 g treacle (molasses), 20 g honey, 20 ml olive oil, 370 ml waterPut the flours, oats, yeast, salt, treacle, honey, olive oil and water in a large mixing bowl.
- Combine the ingredients and form a dough. Tip the dough out onto a lightly floured surface and knead for 15 minutes, until the dough is smooth and elastic.
- Check dough throughout kneading for stickiness; add a little more water or flour until you have a soft dough that’s not too firm
- 40 g walnuts, chopped into small pieces, 30 g linseeds (flaxseeds), 20 g sesame seeds, 80 g sunflower seeds, 80 g pumpkin seeds, 40 g dried cranberries, 40 g dried apricots, cut into pieces, 80 g chocolate chips (optional)Add the walnuts, seeds, dried fruit and chocolate (if using). Knead until all are well incorporated into the dough.
- Put the dough in a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for approximately 1 1/2, hours until the dough has doubled in size.
- Gently knock back dough in the bowl by folding it back onto itself several times. Cover again and leave for a further 30 minutes.
- Tip the dough upside down onto a lightly floured work surface. Sprinkle flour over the top of the dough, the part that was on the bottom of the bowl.
- Carefully turn the dough over and pat flat until it is 2cm (3/4 in) thick.
- Divide the dough into 15 pieces and roll into even sized balls.
- 100 g jumbo rolled oats, to decorateUse a pastry brush to brush the tops of the dough balls with water, Sprinkle the surface of each roll with rolled oats, and pat down gently to stick them on.
- Line a baking tray with baking parchment. Place rolls onto lined tray leaving a 2-3cm (3/4-11/4in) gap between each roll.
- Cover with clingfilm (plastic wrap) and leave to prove for a further 30-45 minutes, depending on room temperature.
- Place the rolls on a baking tray and put them in a preheated 230C/450F/Gas 8 oven.
- Bake for 20-25 minutes, turning the tray around halfway through baking if needed Remove rolls from oven and place on a wire rack to cool.
Karen S Booth says
LOVE the look of these buns Janice and the book seems to be a winner too! Karen
Janice Pattie says
Thanks Karen, I am quite excited about some the recipes and hope to make many of them.
belleau kitchen says
it is a great book isn't it? Your rolls look superb. I'm up early and am about to cook from the book myself!
Janice Pattie says
It is Dom. Looking forward to seeing what you are going to make.
Ruby Qiu says
Thanks for sharing.ブランド靴
Janice Pattie says
You are welcome
Jacqueline Meldrum says
Those rolls look wonderful Janice. I haven't made bread for such a long time. I really should make more of an effort.
Janice Pattie says
Thanks Jac. I remember our bread baking day everytime I look at your avatar!
Heidi Roberts says
Those rolls seem to have everything in them! I love anything with pumpkin seeds.
Lesley says
These look spot on as I love a seed laden bread roll. Straightforward instructions too.
Janice Pattie says
Thanks. It takes a while to make but it’s mostly resting time and they are very delicious.
Choclette says
This is such a genius idea and a great way to stop getting bored of muesli for breakfast.
Chloe says
Oh yum this is such a good idea – and I love that you snuck some chocolate chips in!
Janice Pattie says
Thanks, everything is better with chocolate!
Veronica says
Those look absolutely lush! I could just imagine eating one now, with a slice of ham in between!!!
Janice Pattie says
That does sound good, Veronica!
Cat says
These are packed full of so many delicious flavours. These would be so tasty at any time of day.
Janice Pattie says
Definitely! They really are delicious.
Eb Gargano | Easy Peasy Foodie says
Such a great combination of flavours and textures!
Janice Pattie says
Thanks, Eb. They are really tasty.