Now, imagine maple syrup + butter in bread rolls – deliciously sweet! The bread rolls were amazing – very soft texture, the top will be slightly sticky, but little crisp. They’re slightly sweet and good on their own, but a little jam won’t really hurt that bad.
Attach the bowl to your stand mixer and using a dough hook attachment, turn on the mixer starting from the lowest speed. Increase the speed after a minute or so.
Knead the dough for about 7-10 minutes. The dough will be slightly sticky so it may not detach from the sides of the bowl. The time of kneading varies from dough to dough – it may take 7 to 10 minutes or more. In my case, when the dough is not ready after 10 minutes of kneading, I add 1-2 tbsp of flour and let the mixer continue its job for about 2 minutes more.
Remove the dough from the bowl (you may need to grease your hands with oil) and transfer to a floured surface. Knead the dough with your hands for 2 minutes more, then shape the dough into a ball.
Transfer the dough to a floured surface. Divide the dough, weighing about 50 g each or about 16-18 little dough. Shape each dough into a ball (see the recipe video for visuals).
Grease a baking pan and arrange the little dough in the pan, leaving spaces between each dough. I used two pans (I put 12 dough in the bigger pan and 4 dough in the second smaller pan). Cover the dough with a lint-free towel and let rest for 30-45 minutes or until doubled in size.