I’ve been inspired so much by Celine’s gorgeous breads that I’ve decided to give bread baking a go! The only bread I had baked so far was the flat bread for my pizzas!
This particular one was inspired from the Pumpkin Almond Rolls.
I made a huge batch and will give half the batch to BoyfriendLovlie. They will be fantastic breakfast during the week for everyone!
I used pear instead of pumpkin but I actually used them as the filling as well as in the dough. So, I adapted the recipe to this:
(I actually made 24 rolls but I have halved the recipe here. Very brave for a first attempt, I know!)
Ingredients (12 rolls)
250 g all-purpose flour
50 ml warm water
1 teaspoon yeast
1 teaspoon sugar
50 g softened margarine
6 large pears
Juice from 1 orange
Warm water as needed to form dough (approximately 2-3 tablespoons)
125 ml pear puree (obtained from liquefying some of the cooked pears)
Icing sugar (for dusting on top)
- Peel and cut the pears into small pieces.
- Place in a saucepan with orange juice.
- Cook on low to medium heat for about 20 minutes or until soft.
- When pear is cooked, liquefy some in a blender to obtain 125 ml of puree. Set aside.
Place the yeast, sugar and 50 ml warm water in a glass. Mix well and let to stand for 10 minutes until foamy.
Place flour and margarine in a mixing bowl. Work the margarine into the flour until well mixed.
- Add the pear puree and yeast. Knead and add warm water as required to form a dough.
- Knead until dough is not sticky anymore.
- Pour a little oil in the bowl and allow the dough to stand for about an hour or until double in size. (I didn’t have to wait long. Mine rose in about 40 minutes).
- After dough has risen, punch down and divide in two.
- Roll each dough flat to 30 cm by 30 cm (12 in by 12 in).
- Spread 2/3 of the area (from the side closer to you) with the pears.
- Roll tightly.
- Cut into 6 parts (5 cm or 2 in).
- Flatten slightly trying to close the bottom slightly with the dough.
- Place on a baking tray lined with greaseproof paper. (I used greaseproof paper as the excess juice from the pear filling might cause the rolls to stick to the pan).
- Bake for 20 – 25 minutes until golden. (I turned the trays midway through for even baking).
- Remove from oven.
- Dust with icing sugar through a sieve.
I’m happy with my first attempt at bread baking! I’ll be awaiting BoyfriendLovlie’s verdict tomorrow!