Wednesday, March 9, 2011

My Sister Got Me Started - Museli Breakfast Rolls

She called yesterday to tell me about this breakfast she was enjoying from her local Starbucks. It sounded wonderful and healthy.... and although we have several Starbucks in our parish, none of them close to us. At least not close enough to think, "Say.... why don't we whizz over to Starbucks and grab an snack!"

So I scrounged around the innertubes and found a recipe that I modified. When the flour settled, and the rolls baked, we assembled this:

And the recipe was great.

Museli Bread Rolls

1 egg

2 tbsp Butter

2 tbsp Honey

1 Cup Warm Water

1 3/4 cups Plain Flour

1/2 cup Whole Wheat Flour

2 Tbls Millet

2 Tbls Flaxseed Meal

1 Tbls Flaxseed Whole

1/2 cup Rolled Oats

1 1/4 tsp Salt

1/2 tsp Cinnamon

1 1/4 tsp Active Dry Yeast

2 tbsp each Craisins and Raisins

2 tbsp Sunflower Seeds

Mix the warm water and yeast with a a little sugar to activate and proof the yeast.

Meanwhile, in a mixer with the hook attachment, blend all the dry ingredients together; add the honey, egg and activated yeast and mix at least 10 minutes, You will add a little more plain flour til you reach the optimum stage of kneading. You know you're there when the dough is smooth and bounces back if you depress it with your thumb. You need to get past the sticky stage and not all the way to the dry stage.

Cover and allow to double in bulk, approx 60-75 minutes. Divide into 16 equal pieces and roll into flat "biscuits." I use parchment paper on cookie sheets and cover them again to rest another 30 minutes, Then bake at 360 degrees for 14 minutes,


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