Whole-Grain Mustard Pan Rolls
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 cups
Milk1 tbsp
Pure Maple Syrup6 cups
All-Purpose Flour1 tbsp
Salt1 large
Whole Egg1 large
Egg Yolk1 large
Egg (beaten lightly)Directions:
1
In a saucepan heat milk, butter, and syrup just until warm (about 105°F
2
) and butter begins to melt and remove pan from heat
3
Stir in yeast and let stand until foamy, about 5 minutes
4
In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt
5
In a small bowl lightly beat together whole egg, yolk, and mustard
6
With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough
7
With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft)
8
(Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes
9
) Transfer dough to a lightly oiled large bowl and turn to coat with oil
10
Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk
11
In a saucepan heat milk, butter, and syrup just until warm (about 105°F
12
) and butter begins to melt and remove pan from heat
13
Stir in yeast and let stand until foamy, about 5 minutes
14
In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt
15
In a small bowl lightly beat together whole egg, yolk, and mustard
16
With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough
17
With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft)
18
(Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes
19
) Transfer dough to a lightly oiled large bowl and turn to coat with oil
20
Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk
21
Make glaze: In a small bowl with a fork stir together butter, syrup, and egg
22
In a small bowl with a fork stir together butter, syrup, and egg
23
Grease a 13- by 9-inch roasting or baking pan
24
Punch down dough and divide into 20 pieces
25
Form each piece into a smooth ball and transfer to pan
26
Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk
27
Preheat oven to 400°F
28
Brush rolls with remaining glaze and sprinkle with seeds
29
Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes
30
Rolls may be made 1 day ahead and kept, covered, in a cool dry place
31
(Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well
32
Thaw rolls at room temperature
33
) Serve rolls warm or at room temperature
34
Grease a 13- by 9-inch roasting or baking pan
35
Punch down dough and divide into 20 pieces
36
Form each piece into a smooth ball and transfer to pan
37
Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk
38
Preheat oven to 400°F
39
Brush rolls with remaining glaze and sprinkle with seeds
40
Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes
41
Rolls may be made 1 day ahead and kept, covered, in a cool dry place
42
(Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well
43
Thaw rolls at room temperature
44
) Serve rolls warm or at room temperature