Quick Raisin Granola Breakfast Rolls

Description

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.]

summary

Yield
18 rolls
File under
granola, NFOB, Yeast Rolls

Ingredients

Dough
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

Topping
1 cup granola
1 egg white, beaten
*Quaker Natural Granola with Oats, Honey & Raisins

Instructions

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.

comments

Submitted by sagaxiola on Fri, 2011-07-22 10:36.

Rolls look great and easy to make, my question is: how much instant yeast do I need to make the recipe work just fine?

Thanks and congratulations to the winner.....

Submitted by jsguaium on Fri, 2011-07-22 11:55.

Based on some quick research, the ratio seems to be about .75 tsp instant yeast = 1 tsp regular, so for this recipe, I'd use about 1 and 3/4 tsp instant - mix in with dry ingredients.

Submitted by bethsylvest on Fri, 2011-07-22 10:45.

I'm assuming you can use the same amount of instant yeast and add to the dry ingredients. Is that right? I guess I'll try this wonderful recipe and see! Congratulations to the winner. Also, I don't have a bread machine anymore so I am going to try it by hand. I'll let you know what happens!!

Submitted by sgg1 on Fri, 2011-07-22 10:50.

Do you need yeast? I don't see it listed.

Submitted by kjbraun on Fri, 2011-07-22 10:56.

When would you make these? Seriously....looks like about 3 hours prep time. That means beginning at 5 a.m. to be ready for breakfast. I've never been able to figure out how to make breakfast rolls for breakfast ! Do any of you expert bakers have any ideas? Are there doughs that rise overnight -- AFTER the final shaping -- ....either on the counter or in the fridge ?? I know this doesn't pertain exactly to this recipe -- but it looks so good -- and I'm frustrated that I can't make the timing work !!!

Submitted by lmitteness on Fri, 2011-07-22 11:55.

What? You don't always get up at 5 for an 8 am breakfast? I agree with your question. My only solution has been to make the rolls the evening before and then at breakfast time (for the next few days) I wrap a roll in a paper towel and microwave for 20-25 seconds. Voila - breakfast for one. But it really is an inadequate solution -- I'm not entirely fond of the microwave outcome, although if you do it for short enough time, the bread is OK.

My other question about this recipe is if you dip the entire roll in beaten egg white, does that inhibit rising?

Comment: KAF -- please provide non machine recipes for us folk who like to do it the old-fashioned way.

Submitted by quiltnfool on Fri, 2011-07-22 15:55.

When I see a bread machine recipe I'd like to try, I just dump all ingredients into a bowl, mix them well, then knead as usual, rise, etc. since that's basically what the machine does! I base baking temps and times on what type of bread it is. I've never encountered a problem using a machine recipe this way.

Submitted by bstrnad on Fri, 2011-07-22 12:11.

When I have to have bread ready to bake in the morning I mix the dough. Cover it with plastic, put it in a bowl, and place it in the refrigerator over night. By the next morning it has risen and reached the appropriate volume. From that point on I bake it as usual. It will need shaping and a second rise, but letting it get going in the refrigerator in the initial rise cuts down on the time needed to take it from mixing to baking.

This method has worked for me in most recipes (my most recent use of this technique was with the KAF Pani Popo Samoan Coconut Buns recipe and it worked beautifully.) Those rolls were delicious, so I would think that method would work with this recipe.

Submitted by jsguaium on Fri, 2011-07-22 12:05.

A couple of thoughts - I agree on the non-machine comment above; I have never used one and probably never will, just doesn't interest me, and recipes don't always translate directly, so I just ignore the machine ones. These rolls sound good, but I doubt I will bother to 'translate' the recipe.

Many yeast recipes can survive having a retarded overnight rise in the refrigerator (or other cool spot)so you can do final cooking in the morning. Some doughs, like croissant and brioche, actually call for it. With this, I would try everything through step 6 night before, but leave extra time for rise in the morning, if you are taking them out of fridge. You could also try everything up through baking further in advance and freeze them, then bake in morning direct from freezer - use a little extra yeast if you do this to make up for yeast that dies in the freezing process.

Submitted by kaf-sub-jrobbins944 on Fri, 2011-07-22 12:14.

Also would like conversion to using stand mixer rather than bread machine!!!!!!!!!

Submitted by bstrnad on Fri, 2011-07-22 12:15.

What happened to the print button? While I like the comments, find them very helpful, and occasionally post comments myself, I don't want to print them.

Submitted by kmtwriter on Fri, 2011-07-22 16:55.

While a print button is more convenient you can still print just the recipe without it. These instructions are for the latest version of IE but will be similar for other browsers. Highlight the part of the page you want to print, then click the Print menu button and click "Print" to open the Print box. Under "Page Range," click "Selection," then click "Print." Hope this helps.

Submitted by kjbraun on Fri, 2011-07-22 12:26.

To bstmad...
If you can do the first rise in the fridge overnight, could you do the shaping the evening before and do the second rise in the fridge overnight? or, could you do everything up to baking, then refrigerate overnight? I guess I could try these overnite delays, but does anyone have experience and success ?

Submitted by cnms118 on Fri, 2011-07-22 12:54.

I'm sure you can substitute an equal amount of instant/quick rise yeast. I would absolutely do the second rise in the fridge overnight (I haven't done it with this one, but do with other recipes) and then make sure you take them out to warm finish rising when you preheat the oven. They'll probably taste better with a slow rise. As I don't have a bread machine, I'll be tossing mine in the stand mixer and knead there then put the bowl somewhere warm.

Submitted by DeniseK on Fri, 2011-07-22 13:06.

I highly recommend The Bread Bible as a good source for information on all of the technical questions about instant yeast vs. regular, or bread machines vs. stand mixers, vs. kneading by hand. Rose Levy-Beranbaum is meticulous about her instructions.

Also, I've always formed my cinnamon rolls before I go to bed at night and put them in the fridge. By morning they're pretty close to fully proofed (depending on when I put them in). Just put the on the counter to warm up and complete proofing before baking.

Submitted by susanlsdaniel on Fri, 2011-07-22 16:00.

I don't own and don't use a bread machine because I really enjoy the process of bread making without machinery, including kneading the dough. I would appreciate a translation of this recipe for hand kneaders. It looks delicious!

Submitted by sfreshwater on Fri, 2012-06-29 12:35.

I use both at times for different recipes. Actually its no different. Just mix the dry ingredients with a whisk and then add the liquid, stir and when it reaches the right consistency for kneading just toss it on a floured board or counter and knead for about 8 to 10 minutes or until dough is a smooth ball. Everyone seems to be freaking out over the kneading vs. bread machine. there really is no difference. I use the bread machine to leave me time to clean up the kitchen and get ready for my next baking project.

Submitted by vickimaynes on Fri, 2011-07-22 16:59.

Why isn't there a way to have a printable version of this recipe? I print out a hard copy and collect them in a 3-ring notebook.

Also, is there a way to set the Zo to just mix and then let rise? I don't know how to do that.

Submitted by chefrocky on Sat, 2011-07-23 09:05.

These look lovely and will try them (w/o a bread machine) as soon as I go and buy the cereal.
I understand the logistics and will let them rise in the fridge in order to have them at breakfast time. No problem.

But one stupid question- why are they called "Quick"??

Congrats to the winner, love her smiling kids, they look proud.
Maybe they should have been called "Happy raisin granola breakfast rolls.

Submitted by sadako on Sat, 2011-07-23 20:14.

Can this recipe be completed in a bread machine so that I have a loaf of bread rather than rolls?

Submitted by sfreshwater on Fri, 2012-06-29 12:37.

Doing them in a bread machine shouldn't be a problem at all. If you are used to using the bread machine then you know how the dough should look and be able to adjust accordingly.

Good luck

Submitted by sadako on Mon, 2011-07-25 15:31.

can this recipe be completed in the bread machined to make a loaf of bread?