Maple and Chocolate Rolls Recipe

Oh…the smell of these rolls baking…there’s nothing else like it! It makes a house feel like home.



2 teaspoon yeast

2 teaspoon of sugar

2 tablespoons Pure Maple Syrup, Dark Robust

450g plain flour

2 teaspoon salt

290ml semi skimmed milk, warm

1 egg


100g dark chocolate

2 tablespoons Pure Maple Butter

1 1/2 teaspoon Pure Maple Syrup, Dark Robust


Line a 12″ tin with greaseproof paper.

In a bowl add the yeast, sugar and 100ml of the milk. Whisk and set aside, allowing it to froth up.

Meanwhile weigh out the flour, salt, maple syrup and add the egg to another bowl.

Pour in the yeast and start to combine the mixture using a mixer with a dough hook on a low speed.

Now start to add the warm milk slowly until you have a nice soft dough forming and then turn up the speed. Mix for 10 minutes to develop the gluten.

Cover up the bowl with clingfilm and put in a warm place to rise for about an hour.

Now begin chopping up the chocolate finely and combine the maple butter and syrup in small bowl.

Preheat the oven to 200C.

When the dough is doubled in size, turn over on a floured surface and roll out a rectangle shape, about 35cm x 35cm.

With the back of a spoon, spread some of maple mixture on the dough and sprinkle the chocolate. Roll it up and using an knife oiled with vegetable oil, cut into 12 equal buns.

Place these in the prepared tin and cover for about 20 minutes before baking.

Bake for 30 minutes until golden brown.

Place on a wire rack to cool. When ready decorate with remaining maple mixture and enjoy!