Hello lovelies,
fresh rolls on the weekend are simply part of life in our house, and I love baking them myself. These whole wheat muesli rolls are hearty and moist at the same time: the dough holds whole wheat flour, muesli, sunflower seeds and flaxseed, and before baking they get a touch of honey and a muesli topping. Including rising time, they are on the breakfast table after about 2 hours, smelling wonderful.
Rolls with muesli have a long tradition in my kitchen, and I have been baking my juicy apple muesli buns for years. This version skips the apple and uses whole wheat flour, seeds and honey instead, which gives it a slightly heartier flavor.
Whole wheat flour, muesli and seeds
Half all-purpose flour and half whole wheat flour is the perfect mix for me: the rolls stay nice and light but still have the nutty flavor and fiber of the whole grain. The muesli brings oats, nuts and a few raisins into the dough, and sunflower seeds and flaxseed add bite. Whole wheat flour absorbs more water than white flour, by the way, so if your dough is very firm, simply add a little lukewarm water a spoonful at a time.
For the dough, I like to use an unsweetened basic muesli. If you make muesli in the morning anyway, you can set aside a handful of it, and in the fall I like to use the mix from my autumnal Bircher muesli with apple. I would skip crunchy granola with chocolate, though, because it darkens too quickly in the oven.
At the breakfast table we eat them with butter and jam, but they also taste wonderful with cheese or a savory spread. Frozen, they are oven-fresh again in 10 minutes.
If you love baking rolls, also try my pink beetroot bread rolls with walnuts. Bake the whole wheat rolls and tell me in the comments which muesli you used.
