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Sunday, 18 May 2008

Pear Rolls


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!



  1. they look absolutely, well, lovlie! :)

  2. Those look really delicious - pear is much undervalued in baking in my opinion!

  3. I just discovered your page. The pear rolls look really pretty! I am sure they tasted amazing!

  4. I have never trusted myself to bake my own rolls, although I've looked at a lot of recipes. I have to say yours is pretty clear! I'm so afraid of the "rolling" part...

  5. celine: Thanks! Your baking is surely an inspiration!

    DJ: Yes, I don't come across many recipes with pears. But I think they are great in baking and a good way of using the ones that have gone too ripe.

    vegan addict: They actually taste nicer the next day (that is today)!

    alice in veganland: The rolling part is really not complicated at all. It's just like rolling up a wrap or burito. Even easier, as the dough will stick at the ends and hold everything inside. Maybe start with a firmer filling like chocolate spread.
    I'm gonna try some more bread baking now that I'm happy with my first one!

  6. these look amazing! and keep us posted on how awesome they are... i need to do more baking - thanks for the yummy inspiration!

  7. Those pear rolls are so cute!!! I want one!

  8. Gauri Radha गौरी राधा7 May 2011 at 03:54

    Delicious!! Looks like they came out so well.
    I like pear and apricot flavored pastries quite a bit.


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