I love the smell of baking bread. It makes me smile. It makes the whole house feel so inviting and cozy. It makes my mouth water just from the thought of tasting a home-baked goodness just out of the oven – still slightly too hot – but when I am not able to wait any more…
I try to bake bread or bread rolls during the Holiday Season as somehow it feels that the store-bought bread is just not enough. You need to be pampered by homemade bread at Christmas time. Besides there is something greatly satisfying in kneading a bread dough and seeing it transform into a loaf or a roll of soft, warm and mouth-watering nirvana.
This year I decided to add some zing and sweetness into bread rolls with fresh pomegranates and fruity muesli. A combo made in Bread Heaven, I am sure. These Pomegranate Muesli Bread Rolls have just a hint of sweetness from maple syrup and fruity muesli (you can skip the fruity part if that’s not your cup of tea) combined with the fresh and tart taste of pomegranate seeds. Such a festive treat!
Pomegranate Muesli Bread Rolls
Makes: 12 bread rolls
Preparation time: 2 hours
Ingredients:
For the dough:
1 dl Milk
3 dl Sour Cream
1 sachet (7 g) Dry Yeast
7 dl Strong White Bread Flour + extra for dusting
1/2 tsp Salt
1/4 dl Maple Syrup
1 1/2 dl Fruity Muesli (Dorset Cereals Simply Fruity Muesli with Pineapple, Papaya and Sultanas)
1/4 dl Olive Oil
1 Pomegranate seeded or 6 tbsp Fresh Pomegranate Seeds
For decorating:
1/4 dl Milk
1/4 dl Muesli (without the fruity bits)
2-3 tbsp Pomegranate Seeds
Directions:
Heat up the milk until it’s lukewarm. In a small bowl mix 1 dl of the flour with the dry yeast. In a large bowl mix the flour mix with the warm milk. Mix well making sure there are no lumps left. Add the sour cream. Mixing well add 2 dl flour into the dough. Continuing to mix well add salt, maple syrup, muesli and olive oil into the dough. Add the rest of the flour (around 4 dl) until the dough is still soft but starts to pull away from the sides of the bowl. Depending of the flour you might need to use a little bit more than 4 dl. Cover the bowl with clingfilm and set aside to rise in a warm, draftless place for 30 minutes.
Preheat the oven to 225 C (425 F). Line two baking trays with baking paper. Divide the dough into 2 equal parts. Further divide both parts into 6 equal pieces. One dough piece at a time on a floured work surface (use plenty of flour in your hands as well) add 1/2 tbsp fresh pomegranate seeds into each dough piece and gently knead the dough, so that the seeds mix evenly. Roll the dough pieces into oval shapes. Gently tap the bread rolls flat until they are around 1 cm (1/2 inch) thick. Leave the baking trays under a towel in a warm and draftless place for the bread rolls to rise for further 15-20 minutes. Just before baking brush the bread rolls with milk and sprinkle a little bit of muesli and pomegranate seeds on top of each bread roll. Bake for 10-12 minutes or until golden brown.
Best served fresh out of the oven and slightly cooled. One is just not enough…
Total Time: 2 hours
Yield: 12
Ingredients
- For the dough:
- 1 dl Milk
- 3 dl Sour Cream
- 1 sachet (7 g) Dry Yeast
- 7 dl Strong White Bread Flour + extra for dusting
- 1/2 tsp Salt
- 1/4 dl Maple Syrup
- 1 1/2 dl Fruity Muesli (Dorset Cereals Simply Fruity Muesli with Pineapple, Papaya and Sultanas)
- 1/4 dl Olive Oil
- 1 Pomegranate seeded or 6 tbsp Fresh Pomegranate Seeds
- For decorating:
- 1/4 dl Milk
- 1/4 dl Muesli (without the fruity bits)
- 2-3 tbsp Pomegranate Seeds
Instructions
- Heat up the milk until it’s lukewarm.
- In a small bowl mix 1 dl of the flour with the dry yeast.
- In a large bowl mix the flour mix with the warm milk. Mix well making sure there are no lumps left.
- Add the sour cream.
- Mixing well add 2 dl flour into the dough.
- Continuing to mix well add salt, maple syrup, muesli and olive oil into the dough.
- Add the rest of the flour (around 4 dl) until the dough is still soft but starts to pull away from the sides of the bowl. Depending of the flour you might need to use a little bit more than 4 dl.
- Cover the bowl with clingfilm and set aside to rise in a warm, draftless place for 30 minutes.
- Preheat the oven to 225 C (425 F).
- Line two baking trays with baking paper.
- Divide the dough into 2 equal parts. Further divide both parts into 6 equal pieces.
- One dough piece at a time on a floured work surface (use plenty of flour in your hands as well) add 1/2 tbsp fresh pomegranate seeds into each dough piece and gently knead the dough, so that the seeds mix evenly.
- Roll the dough pieces into oval shapes.
- Gently tap the bread rolls flat until they are around 1 cm (1/2 inch) thick.
- Leave the baking trays under a towel in a warm and draftless place for the bread rolls to rise for further 15-20 minutes.
- Just before baking brush the bread rolls with milk and sprinkle a little bit of muesli and pomegranate seeds on top of each bread roll.
- Bake for 10-12 minutes or until golden brown.
