Pecan & Maple Breakfast Rolls

  • Total Time

    1h 45m
    • Prep Time

      1h 15m
    • Bake Time

      30m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

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

Method

  1. Place all of the ingredients except the 50g of whole nuts into a mixer with a dough hook attached. Mix to a soft dough and knead for 5 minutes.

    • 175g Country Grain Bread Flour (we like Allinson)
    • 100g Very Strong White Bread Flour (we like Allinson)
    • 1 tsp Unrefined Golden Granulated Sugar (we like Billington's)
    • 1 tsp Salt
    • 25g Wheatgerm
    • 3 tbsp Maple Syrup (plus a little extra for the glaze )
    • 50g Pecan Nuts (coarsely chopped)
    • 1 Easy Bake Yeast Sachet (we like Allinson)
    • 200ml Milk (warmed )
    • 2 tbsp Butter (melted )
  2. If mixing by hand, put the flours, sugar, salt, wheatgerm, syrup and 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.

    Top Tip: How to Knead Dough
  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).

    Top Tip: How to Shape Bread Rolls
  4. Bake for 30 minutes. Serve glazed with maple syrup and the whole pecan nuts.

    • A drizzle Maple Syrup (plus a little extra for the glaze )
    • 50g Pecan Nuts (whole)

Let's Bake

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