Sweet Breakfast Rolls with Prunes, Nuts and Seeds

Prep Time40 Minutes

Cook Time185 Minutes

Calories per seving 380

Fat 14g

Cholesterol 35mg

Sodium 50mg

Carbohydrates 54g

Fiber 6g

Sugar 8g

Protein 11g

1 1/4 cups whole milk, warmed, divided
1 cup Sunsweet prunes
1 pkg (1/4 oz) active dry yeast
1 1/4 cups all-purpose flour
1 cup multi-grain flour
1/4 cup butter, divided
1 egg
1/4 cup rolled oats
1/4 cup natural almonds, finely chopped
2 tbsp walnut halves, finely chopped
3 tbsp sunflower seeds, divided
4 tsp poppy seeds, divided

In blender, purée 1/2 cup warm milk and 3/4 cup prunes until smooth. Stir yeast into milk mixture; let stand for about 10 minutes or until foamy.

Place all-purpose and multigrain flour in large bowl; make well in the center. Pour yeast mixture into well; gradually stir in flour to make dough. Cover and let stand for 15 minutes.

In small pan, melt 3 tbsp butter; knead butter, egg, 7 tbsp milk and oats into dough. Knead for about 10 minutes or until smooth and elastic. Transfer dough to greased bowl; cover and let stand in warm place for about 30 minutes or until doubled in volume.

Chop remaining prunes. Knead almonds, walnuts, 2 tbsp sunflower seeds, 1 tbsp poppy seeds and chopped prunes into dough.

Preheat oven to 400°F. Divide dough into 10 portions; shape into balls. Place on parchment paper–lined baking sheet. Score ”X” in top of each roll. Cover and let stand for about 20 minutes or until doubled in volume.

Melt remaining butter; stir with remaining milk. Brush over rolls; sprinkle remaining sunflower seeds and poppy seeds on top. Bake on parchment paper–lined baking sheet for 15 to 20 minutes or until golden brown. Let cool completely before serving.