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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?

Oh man, these are the best rolls I've ever had! They're also the first bread I've ever made, so they're as simple as they are amazing. Time consuming, but you expect that with bread, and they are totally worth the wait.

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These were fabulous!  By far the best bread I've ever made.

I used a muffin tin to make them.  They only needed about 15 minutes in the oven doing them this way.

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hopfrog:  i just wondered, do you normally bake your bread in glass pans?  as someone who has made a lot of bread, I question the efficacy of glass, as opposed to tin, when it comes to producing a good crust.  Just a thought.

Adagio--
When I make loaves I do not use a glass pan, but I only have glass 8x8 pans.  The part exposed to the glass was the best part, I think the crust formed fine there, it was the rolls in the inner section that were doughy and only the top (obviously) was browned.  Thanks for the thought because I certainly didn't think of it! :)  In any case, I'm going to try the muffin tin idea if I make these again.

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hopfrog:  i just wondered, do you normally bake your bread in glass pans?  as someone who has made a lot of bread, I question the efficacy of glass, as opposed to tin, when it comes to producing a good crust.  Just a thought.

Cheers!
adagio

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hopfrog, your pictures looked scrumptious, even if some of them turned out doughy! 

I had good luck with them, but I had spaced them all over two baking sheets and they were not touching.  It did rise a lot for me too. 

They did come out looking very handmade, but that never bothers me.  I made 'em kind of short and squat, and they puffed up into lovely roundish bannock shapes.  I split the leftovers into buns for tomato sandwiches the next day.

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I sort of agree with the above poster.  These are ok, but I did expect them to be sweeter.  Also, these rise ALOT, even letting them rise for only the minimum amount of time (though I recognize this is probably highly variable depending on a number of factors). There was almost too much dough for the 8x8 pan and the rolls all sort of baked together; they were hard to separate.  We liked the 4 corner rolls the best because they had the most exposed areas to the outside of the pan and browned nicely.  the middle of the pan was still a little doughy on the inside (maybe I'm just not a very good bread-baker).  I think the idea that Jennifer suggested of baking them in muffin tins is a good one to try.

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I have to say I followed this recipe exactly and these were not what I expected. Not that they were bad... slightly dry... and I think I was expecting a much more maple flavor and a bit sweeter. With so many good reviews, I think I will try again.
Now that I'm adding this review I realize I used a sugar-free syrup.... maybe that was the problem?? Also next time I will bake in a muffin pan and score the tops (that's just personal pref though since the pull apart style was too smoochie-looking for dinner guests, in my opinion.) I will post again after the new try. :)

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These are absolutely amazing.  They're great hot from the oven, and left over, they're just splendid too. 

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