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Breakfast rolls on a wire rack topped with pecan and maples syrup

Pecan and maple breakfast rolls

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2.304 stars based on 23 ratings

A wonderful weekend breakfast idea with a delicious pecan and maple flavour. These are sure to go down a storm in any household.

 

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place all of the ingredients except half of the nuts into a mixer with a dough hook attached. Mix to a soft dough and knead for 5 minutes.

  2. Classic mode Step 2

    If mixing by hand, put the flours, sugar, salt, wheatgerm, syrup and half of the chopped nuts into a bowl. Sprinkle on the yeast and mix to a soft dough with the butter and milk. Knead on a floured board for 10 minutes.

    Ingredients for this step

    • 175g 6¼ oz Country grain bread flour (we use Allinson) Country grain bread flour
    • 100g 3½ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
    • Unrefined golden caster sugar
    • 1tsp 1tsp Salt
    • 25g 1 oz Wheatgerm
    • 3tbsp 3tbsp Maple syrup plus a little extra for the glaze
    • 100g 3½ oz Pecan nuts
    • 1 1 Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
    • 2tbsp 2tbsp Butter melted
    • 200ml 6⅞ fl oz Milk warmed
  3. Classic mode Step 3

    Shape into 12 rolls and place slightly apart on a greased baking tray, cover with oiled cling film. Leave to prove until double in size. Preheat oven to 190°C (fan 170°C or gas mark 5).

  4. Classic mode Step 4

    Bake for 30 minutes. Serve glazed with maple syrup and the remaining pecan nuts.