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Nutty, Seedy & Raisin Breakfast Roll Recipe

As part of the monthly #TwelveLoaves challenge, October’s assignment is to create a bread using seeds, nuts and/or grains. This instantly made me think of the yummy baked “muesli sticks” that Whole Foods serves in their bakery section.  I’ll admit, mine were really nothing like theirs, but I did produce a tasty and fairly healthy breakfast roll recipe.  So I’m happy with that.

Nutty Seedy Raisin Breakfast Roll

Baking bread is definitely an art form.  I’ve done it on and off for the last few years but really haven’t developed a “second sense” about it yet.  My mom is such a great bread cook.  She’s got her recipe for rolls so down pat that she doesn’t even use a recipe anymore.  She does it all from memory.  That’s pretty amazing.  And her rolls are always consistent and perfect.

I created this particular recipe based on things I know about bread and baking.  I did consult Professional Baking by Wayne Gisslen for some basic proportions.  This was the textbook we used in baking class when I was in culinary school.  It’s very useful, but the funny part is all the recipes make like 10 lbs of bread.  So I had to scale it down.  I also converted all the weighed measurements to “cup” measures for you fine folks. I know not everyone has a scale at home so when I reached the weight on the scale, I measured with cups and recorded.

OK, let’s get into some of the ingredients here.  The bread recipe is fairly standard for white flour rolls.  Although I’ve added in brown sugar, cinnamon and ginger to give the bread a slight sweetness.  Since this is a breakfast roll, I wanted to sweeten the dough up a bit.  It’s not very sweet but just enough to compliment the filling.

Flour, brown sugar and spices

I also use shortening as the fat in this bread.  I grew up using shortening in my breads and haven’t moved on from it yet.  I know there’s all kinds of controversy about shortening and how healthy it is or isn’t.  I’m not saying I disagree.  For me, I just find that it produces a consistent, soft roll, and I really like that.  If anyone has other suggestions, let me know in the comments section. Always open to trying new (and healthier) things!

The filling is a lovely mixture of raisins, pepitas and walnuts.  I used the sesame seeds and sunflower seeds to coat the outside of the roll.  The raisins, nuts and seeds provide a nice texture and substance to the breakfast roll.  I love how crunchy the seeds and nuts are, and the raisins add a nice sweet touch to the finished product.

Nuts, Seeds and Raisins

Let’s move on into the processes for making these breakfast rolls.  The first significant thing we do is bloom the yeast.  This means that we are activating the rise on the yeast.  This is best accomplished by adding warm water (around 110 ºF) and a small amount of sugar to the yeast.  The warm water and sugar feed the yeast and allow it to start working actively. Typically, the yeast is allowed to bloom for about 5 minutes.  This really gets the yeast working.

Blooming Yeast

What I like about this recipe is that it uses the mixer to do the kneading instead of me (or you) having to do the kneading.  The dough hook on a stand mixer is totally your friend and will help to make the bread making process a breeze.  Note that it may take a couple of minutes for the dough to come together completely. Twelve minutes is a long time and by the time your dough is done, it’ll be smooth and ready for proofing.

Dough ready to proof

Proofing is the rising stage for the yeast.  Now that you’ve worked the gluten in the bread with the mixer, the proteins are activated and the yeast is very ready to do its rise work. After one hour, the dough will be ready to punch down.  This doesn’t mean violently punching the yeast, but what you want to do is gently push down on the dough to release the  trapped air.  This dough doesn’t quite double in size so don’t be surprised if your dough isn’t popping out of the container you let it proof in.

Also, I only did one proof on this recipe because the rolling out and filling of each roll does take about 20 minutes so they dough technically gets through most of another proofing cycle just waiting to go into the oven.  The dough wasn’t dense at all so I feel like this was the right choice. Make sure to use copious amounts of extra fl when rolling out and filling these rolls.  You don’t want the dough to be sticking to your work surface.

The assembly of these rolls is fairly easy.  I’ve explained it in the recipe method section and here are some photos to take you through the process:

Twelve dough balls for rolls

Rolled out dough, buttered

Rolled dough with nuts and raisins

Rolling the dough over the filling

Roll covered in seeds

Rolls ready to bake

Container full of breakfast rolls

Nutty Seedy Raisin Breakfast Roll, cut

Now that we’ve covered all of the basics, on to the recipe!

Yield: 12 rolls

Nutty, Seedy & Raisin Breakfast Roll Recipe #TwelveLoaves

These breakfast rolls are studded with sesame seeds and sunflower seeds while also stuffed with raisins, walnuts and pepitas. Slightly sweet and totally satisfying!

Ingredients:

Rolls:
  • 1-.25 ounce package active yeast
  • 1 1/2 cup warm water (at 110 ºF)
  • 1/2 teaspoon granulated sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 4 tablespoons shortening
Filling:
  • 1 cup raisins, soaked in water
  • 1/2 cup walnut pieces
  • 1/2 cup pepitas
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds

Method:

  1. In the bowl of a stand mixer, add water, sugar and yeast. Bloom the yeast for 5 minutes.
  2. Add the flour and the next six ingredients. Run the mixer for 12 minutes on low with dough hook.
  3. Set the dough in a greased bowl, cover and allow to rise for an hour in a warm, dry place. I like to put it in my oven while the oven is off.
  4. While the dough is rising, combine the walnuts and pepitas in a small bowl. On a dinner plate, combine the sesame seeds and sunflower seeds.
  5. After an hour, pre-heat the oven to 350 ºF. Reminder: be sure to take your dough out the oven first if you've chosen to proof it there. The dough will also be ready so punch the dough to deflate.
  6. Divide dough into 12-3 oz balls.
  7. Roll out the dough in a flat square shape, about 3 inches by three inches
  8. Sprinkle 1 tablespoon of raisins and 1 tablespoon of walnuts and pepitas.
  9. Roll up on a diagonal angle and tuck in the sides.
  10. Wet your finger tips and roll the bread in the sesame seed and sunflower mixture.
  11. Place seam side down on a baking sheet lined with parchment or a Silpat.
  12. Once done, bake for 25 minutes.

If you have left over rolls, stick them in an air tight container in the refrigerator after the first day. This will allow them to last longer than at room temperature. You can reheat in the microwave for 30 seconds by wrapping in a damp paper towel.

Prep:2 hours

Cook:25 min

Total:2 hour 25 min

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