Maple Rolls

Maple Rolls

Maple Buns

Dry ingredients:

* 2 – 3 cups Bread Flour, careful not to add to much flour the dough should be smooth and soft

*1 1/2 cups White Whole Wheat Flour

*1/4 cup Granulated Sugar

*1/2 cup Light Brown Sugar

*1/4 teaspoon Sea Salt

In a mixing bowl add the dry ingredients. Leavening Agent: *1 1/2 tablespoon Yeast *1/4 cup warm Water, about 102 * – 105* F. *1/8 teaspoon Granulated Sugar Place above leavening ingredients in a small glass bowl or measuring cup, set aside to get bubbly.

Liquid ingredients:

*3/4 cup plus 2 tablespoon Almond Milk or reconstituted Dry Milk or Milk, you can also scald the milk it can help with the rising of the bread, I left out this step of scalding the milk.

*1 large Egg, lightly beaten

*3 tablespoons Light Olive Oil

*2 1/2 teaspoon Maple Extract Whisk together the liquid ingredients in a glass bowl.

**Add a 1/4 cup of the flour mixture to leavening agent to coat the yeast before it comes in contact with the Oil. Then combine all the above ingredients in the mixing bowl or in Kitchen Aid or Bread Mixer that you have, mix on 2 – 3 speed for about 7 minutes (You can knead the dough by hand 7-8 Minutes.) or until smooth and soft. Remove the dough from bowl and form into a ball, place in a greased bowl and allow dough to rise for 1 hour or until double in size and cover with a damp Flour Sack Towel.

After rising cut off pieces of dough shape into desired shape and size and place on Half Baking sheet (cookie sheet) cover and let rise again another 30-60 minutes.

Bake at 350* F. for 14-18 minutes, brush on the maple butter glaze after they have baked for 10 minutes. See the Maple Butter Glaze recipe below. I made 16 rolls.

Recipe adapted from The Kneads for Speed See Maple Buns for more detailed instruction

Maple Rolls