Monday, 13 September 2010

Pecan Butter Rolls

For the dough;
1 egg, 150 ml milk, 50g soft butter, 50g sugar, 1/2 tsp salt, 425g bread flour, 2 tsp dried yeast.
Mix into dough, I used the breadmaker as usual.
Allow to prove, then punch down and allow dough to rest for 5 minutes.

Divide into 2 pieces, then roll each piece into an 8" circle.

For the filling;
I spread pecan butter all over the 2 circles, then sprinkled with sugar and cinnamon.
(If you have no pecan butter you can make some by mixing about 2 tbsp butter and 50g finely chopped pecans.)

Cut each circle into 8 pieces (like a pizza!) then loosely roll them up towards the point.
Stretch slightly and place on a greased baking tray.
Allow to rise for about an hour, then bake for 12-15 minutes at 190 degrees C.

1 comment:

  1. These look lovely - might have to try them now that I have dusted off my breadmaker!


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