Dairy-Free Dutch Muesli Buns
Soft, hearty, and completely dairy-free, these Dutch Muesli Buns are the ultimate wholesome treat for breakfast or an on-the-go snack. Packed with nutrient-dense rolled oats, sunflower seeds, pumpkin seeds, chopped walnuts, raisins, and dried cranberries, each bite offers a delightful medley of textures and subtle sweetness. Made with a blend of all-purpose and whole wheat flours, these buns are light yet flavorful, delivering a healthier twist on traditional rolls. Perfectly golden and slightly chewy, they’re a breeze to bake with just 20 minutes of prep and cook time. Whether enjoyed fresh out of the oven or stored for a quick grab-and-go option, these dairy-free buns are a must-try for anyone seeking a plant-based, nutty twist on classic Dutch breads.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 7 grams Active dry yeast
- 20 grams Sugar
- 5 grams Salt
- 250 ml Warm water (about 110°F/45°C)
- 30 ml Olive oil
- 50 grams Rolled oats
- 30 grams Sunflower seeds
- 30 grams Chopped walnuts
- 50 grams Raisins
- 30 grams Dried cranberries
- 30 grams Pumpkin seeds
Instructions
In a large mixing bowl, combine the all-purpose flour and whole wheat flour. Create a well in the center.
In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the yeast mixture and olive oil into the flour well. Mix until a rough dough forms.
Sprinkle salt over the dough and knead for about 10 minutes on a lightly floured surface until smooth and elastic.
Add the rolled oats, sunflower seeds, walnuts, raisins, cranberries, and pumpkin seeds to the dough. Knead gently to incorporate them evenly throughout.
Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Punch down the risen dough to release the air and divide it into 12 equal pieces.
Shape each piece into a ball and place them on the prepared baking sheet, leaving some space between them.
Cover the buns with a cloth and let them rise for another 20 minutes.
Bake in the preheated oven for 18-20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let them cool on a wire rack. Serve warm or store in an airtight container for later.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 445.7 g | 162% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 78.1 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
