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Anonymous
Member since December 1969
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4.25

Maple Wheat Rolls

What you need: 

1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing

What you do: 

1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.
5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.
These are perfect with a holiday meal, or any time.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These rolls were just FANTASTIC!  I made 16 rolls (as advertised), but I used both a 9x13 (12 rolls) and 8x8 pan (4 rolls).  This allowed the rolls to both rise and expand.  They were wonderfully soft.  I will definitely be making these again, and I plan on trying the make the rolls a little larger to use for veggie burgers.

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Delicious! I made these for Thanksgiving, and they turned out really well. I had a bit of trouble getting them to rise (I've never made bread before) but I fixed that by putting it in the oven on 'warm' instead of letting it sit out in the icy cold kitchen. I used an oiled muffin tin and the texture was perfect.

I kept accidentally calling them muffins, though. :)

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these are tasty. mine came out crispy on the outside and soft on the inside, and also looked significantly different from the pictures. did i do something wrong? they were good regardless

I took the pictures and I don't think you did anything wrong especially if you thought that they were good!  If you have the means, try taking your own picture and posting it--I love to see different people's take on the same recipe!

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these are tasty. mine came out crispy on the outside and soft on the inside, and also looked significantly different from the pictures. did i do something wrong? they were good regardless

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mmmm! Mine came out looking significantly different from the pictures. They were soft on the inside but kinda crispy on the outside. Nevertheless, these were very tasty. Perhaps, it is because I used a muffin tray. I also sprinkled them with sesame seeds on top.

Thanks for the recipe  :)

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Awesome rolls. They were our roll of choice for Thanksgiving and we were quite pleased with the outcome. Since I had read all the reviews, I knew not to expect them to be sweet (although that would have been fine with me since I have a major sweet tooth). The rolls were tasty AND pretty. We used the 8 x 8 pan and liked the pull-apart nature of them -- sort of like the commercial ones only better tasting and better for you. They seem to be fool-proof since ours looked just like the pictures. We'll be makinng these again for Christmas dinner. :)

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These came out really well for me, but I can't imagine baking them in an 8x8 pan. I used a 13x9 and it was the perfect size. Next time I am going to try making 8 rolls instead of 16 and using them as 'hamburger' buns.

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Wonderful.  They turned out beautiful.  Baked them in an oblong 9x7 glass dish.  I couldn't believe how perfect they turned out.  Served with vegan gravy for breakfast.  A keeper, for sure!

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I was a little skepitcal of this recipe when I saw it, but figured I would give it a shot.  I made a half recipe in a 8x8 corningware dish and that solved the problem others experienced of cramming a full recipe in an 8x8 pan(e.g. no gooey rolls).  These rolls are wonderful!  Granted I cannot really taste the maple in them, but they are great anyway.  The texture is just as rolls are supposed to be and the nice grain quality that is provided by the wheat flour really makes them something to savour.  They smell and look great coming out of the oven and taste even better.  I phoned my sister and told her not to buy rolls for thanksgiving this year, because I am making them.  Great recipe.  Thank you.

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P.S. I made them in a muffin tin and they were fluffy on the inside and crusty on the outside. Perfect.

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