Maple Wheat Rolls
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
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.
SO HOW'D IT GO?
These were very good! Thanks!
Very tasty! After reading the reviews, I added an extra tablespoon of maple syrup and a 1/4 cup of brown sugar, plus, I baked them in a 9x13 glass pan for 25ish minutes. Used my Kitchen Aid to knead the dough... I just sampled one from the middle, still warm, and it was a bit doughy, but in a good way. I probably could have gotten away with baking them longer, but this is my first attempt at homemade rolls so I was nervous. Awesome, though. Just the way I like them. :)
Goota say this did not work out for me :( I followed the recipe to a T, but wound up with rolls that were hard as a rock on the outside, and gooey/ inedible on the inside. I pulled them apart and tried to salvage them, but they just got too crusty. So I am going to break them up into bits and toast them for breadcrumbs.
These were great. I was expecting a sweeter roll with the whole maple thing, but they were still delicious. I also used more yeast because the packets I had were "25% more" so my rolls were probably even bigger! Oh, and I used an 8" cake pan which was even more crammed and still - awesome. I will be making these for my dinner rolls at my wedding.
Red Star Quick Rise Yeast works best if you want the texture more like a yeast roll.
:) I make these all the time. They are wonderful to use for veggie burger buns. I roll 8-10 large balls instead of 16 small balls and bake in a 15x10 glass dish. I also reduced the baking time to 18-20 mins.
I tried this recipe for Thanksgiving and was disapointed they were so bland. It tasted almost like salt was missing, even though it was added. I watched them till I thought they were done so they wouldnt over cook if I just left them for the time suggested...yet, they were still dry...
I might have to give this a try again, because they looked very good, even though the taste was off.
Hmmm, well I made this twice in preping for my Thanksgiving meal and neither turned out the way I really wanted. The first time I got talking with my husband and left them in the oven for the full 25 minutes, which pretty much burnt them (although my husband still ate the heck out of them). Then the second time I added in another tablespoon of maple syrup because I wanted more of that flavor and took them out at 18 minutes, and they were still a little over done! They get harder the longer they sit which didn't please me because I wanted a really soft dinner roll and straight from the oven they weren't that soft. I dunno how they'd be if only left in for say 12 minutes, but for me the times listed were way off. I guess I was expecting a really soft and mapley sweet roll, but got a hard, kinda sweet rock. :-\
On the plus side, if you cut them in half and slap some jam on it, it's delish! ;D
;)b
Yummy! I made these the other night for the second time and couldn't believe how easy and delicious they were. The first time I added a little cinnamon-maple syrup glaze to the top to make them a bit sweet and the second time I added in some savory herbs and topped with a little vegan parm. Both times the entire (non-vegan) family loved them and I realized I should have made double batches!
Someone suggested doing them in muffin tins and this is the way I've made them both times. Everyone here likes the "crispy" edges so I figured this was the smartest way. Took about 15-17 minutes that way in my oven...
Thanks!
This recipe was great. My family loved them including my Omni hubby. This is a keeper.
Pages