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Quick Raisin Granola
Breakfast Rolls

This is a classic recipe with an added twist. Don't let that box of Raisin Bran cereal just sit on the counter. Use it in this recipe and create an instant favorite with your family.

Step-by-Step Instructions

Place Raisin Bran cereal and granola in a large plastic bag. Using a rolling pin finely crush.

Have ingredients at room temperature. Add the ingredients to the machine’s pan as suggested by the manufact.

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.

Meanwhile, for topping, place 1 cup granola in bag; using rolling pin finely crush. Place egg white in small bowl and beat with fork.

When cycle is complete, remove dough and divide into 18 equal pieces; shape into uniform rolls.

Dip each roll in egg white and granola, lightly pressing granola onto dough.

Place rolls onto greased, 13 x18-inch sheet pans. Cover, let rise in warm place until double (45 to 60 minutes).

Bake in preheated 350F oven 17 to 20 minutes, depending on size, or until golden brown. Remove rolls from pan and cool on wire rack.

Prep Time: 3 Hours

Bake Time: 20 Minutes

Servings: 18 Rolls

1 cup Raisin Bran cereal
1 cup granola*
1 ½ cups water, room temperature
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

Recipe provided by Kansas Wheat Comission, a member of
the Home Baking Association