Quick Raisin Granola Breakfast Rolls
Submitted by KAF editor on June 30, 2011 at 6:41 am
I love my bread machine to make dough. This is a classic example as I was making some granola breakfast rolls and I noticed my almost empty box of Raisin Bran cereal on the counter. I added it in the recipe and this recipe has become a favorite of my children and husband.
[Ed. note: Submitted by Gale Collier of Redmond, Oregon, this is the grand champion recipe from the 2011 National Festival of Breads bread-baking competition, sponsored by King Arthur Flour, Fleischmann's Yeast and the Kansas Wheat Commission.]
1 cup Raisin Bran cereal
1 cup granola*
1 ½ cups water, room temperature (80⁰F)
2 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon ground cinnamon
2 tablespoons nonfat dry milk powder
½ cup buttermilk, room temperature
1 teaspoon salt
2 ½ cups King Arthur Unbleached Bread Flour
1 1/3 cups King Arthur White Whole Wheat Flour
½ cup raisins
2 ¼ teaspoons Fleischmann’s Active Dry Yeast
1 cup granola
1 egg white, beaten
*Quaker Natural Granola with Oats, Honey & Raisins
1. Place Raisin Bran cereal and granola in a large plastic bag. Using a rolling pin finely crush.
2. Have ingredients at room temperature. Add the ingredients to the machine’s pan as suggested by the manufacturer. Start bread machine using the DOUGH cycle (about 1 ½ hours). Open the machine and touch the dough to check its consistency after 5 minutes. The dough should form a ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon water; if dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached.
3. Meanwhile, for topping, place 1 cup granola in bag; using rolling pin finely crush. Place egg white in small bowl and beat with fork.
4. When cycle is complete, remove dough and divide into 18 equal pieces; shape into uniform rolls.
5. Dip each roll in egg white and granola, lightly pressing granola onto dough.
6. Place rolls onto greased, 13 x18-inch sheet pans. Cover, let rise in warm place until double (45 to 60 minutes).
7. Bake in preheated 350⁰F oven 17 to 20 minutes, depending on size, or until golden brown. Remove rolls from pan and cool on wire rack.
Note: This recipe makes 18 rolls, but it can also be made into smaller sizes that fit perfectly in the kids’ lunch for a snack.
Makes 18 rolls.
One roll provides approximately 194 calories; 6 g protein; 38g carbohydrate; 3 g dietary fiber; 3 g fat (1 g saturated); 4 mg cholesterol; 50 mcg folate; 2 mg iron and 195 mg sodium.