Roasted Egg Bread

This Roasted Egg Bread is a delightful, quick-baking treat that combines the richness of egg yolks with the warmth of brown sugar and toasted pecans. Unlike traditional yeast breads, this recipe uses self-raising flour for a tender, cake-like crumb that is ready in under an hour. The dough is rolled out, sprinkled with a generous layer of brown sugar and chopped roasted pecans, then sliced into individual portions before baking. The result is a golden, aromatic bread with a crisp, sugary crust and a soft interior. It pairs perfectly with morning coffee or serves as a wonderful dessert accompaniment. Simple to make with pantry staples, this international-style comfort food brings a touch of homemade elegance to any table.

Cooking Method: Roasting

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 219.5

Dietary: Vegetarian

Description

This Roasted Egg Bread is a delightful, quick-baking treat that combines the richness of egg yolks with the warmth of brown sugar and toasted pecans. Unlike traditional yeast breads, this recipe uses self-raising flour for a tender, cake-like crumb that is ready in under an hour. The dough is rolled out, sprinkled with a generous layer of brown sugar and chopped roasted pecans, then sliced into individual portions before baking. The result is a golden, aromatic bread with a crisp, sugary crust and a soft interior. It pairs perfectly with morning coffee or serves as a wonderful dessert accompaniment. Simple to make with pantry staples, this international-style comfort food brings a touch of homemade elegance to any table.

Ingredients

1 Egg yolk and 1 tablespoon
Cm square. Brush with
g melted butter and

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C) and lightly grease a baking sheet.
2
In a large bowl, combine the egg yolk mixture with milk (if needed for consistency) and mix well.
3
Add 1 1/2 cups self-raising flour to the wet ingredients and mix gently until a soft dough forms.
4
On a lightly floured surface, roll the dough out into a rectangle approximately 1/4 inch thick.
5
Brush the surface of the dough with melted butter.
6
Sprinkle evenly with 1/3 cup brown sugar and chopped roasted pecans.
7
Roll the dough up tightly from one long side to form a log.
8
Slice the log into individual rolls or slices.
9
Place slices on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 219.5kcal

% Daily Value *
Total Fat 23.6g37%
Saturated Fat 13.7g69%
Cholesterol 188.8mg63%
Sodium 167.9mg7%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Substitutions: You can substitute the pecans with walnuts or almonds if preferred. For a dairy-free version, use vegan butter and milk.

Tips: Ensure the self-raising flour is fresh for the best rise. Do not overmix the dough to keep the texture tender.

Keywords: bread, sweet rolls, pecan, brown sugar, quick bread, self-raising flour, egg yolk, butter, breakfast, dessert, baking, homemade, comfort food, vegetarian, easy recipe

Read it online: https://www.chefs-mate.com/recipe/roasted-egg-bread-4/