Name: Maple Butter Bread Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Ingredients: Ingredients:; 2 cups (260 g) bread flour; 1 ½ cups (195 g) all-purpose flour; 2 tbsp sugar; 18 g fresh yeast or 2 ½ tsp instant yeast; ½ tsp salt; 1 cup (250 ml( whole milk; ¼ cup (60 ml) melted unsalted butter; ¼ cup (60 ml) pure maple syrup (at room temperature); 1 egg + 1 egg yolk (at room temperature); ¼ cup softened unsalted butter; 2-3 tbsp pure maple syrup

These Maple Butter Bread Rolls are sweet, soft and perfect to feed a crowd.

Bread rolls were one of the firsts that I tried baking when I was just starting to learn how bake bread. And I must say that those were not successful – they were dense and heavy. Edible, yes, but I had to dip it in something like a soup or coffee. At least they didn’t go to the garbage. Right?

After that incident, I told myself that I don’t think I’ll try making bread rolls again or any bread in general. Well, as you can see, I won the battle against the yeast beast. Did you see these Ube Cheese Pandesal and Spanish Bread?? They’re just some of my favorites.

Moving forward, I’ve managed to make Maple Butter Bread Rolls. With the holidays and gatherings that will take place in the near future, I thought bread rolls would be a great idea.

Making these bread rolls is not as complicated as I thought. We mix the dry ingredients with the wet ingredients, then knead for 7-10 minutes – by hand or by stand mixer. Let it rest until doubled in size, punch down the dough then let rest again for not too long. Then we shape the dough and let rest again for the last time then bake.

It is just a simple recipe with a few points to keep in mind.

Notes:

Mix the flours, sugar and yeast before adding the salt.
It is important that you use a warm milk (110 – 120 F) and use an active yeast.
Make sure to use room temperature egg & egg yolk, maple syrup and softened butter.
Brush the hot from the oven bread rolls with butter + maple syrup mixture.
This is best eaten the same day, but can be reheated in a preheated oven at 350 F for about 5 minutes.
This recipe makes 16-18 bread rolls.

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.

Wanna know how I made them? Please watch the recipe video below. I hope you can check it out. If you like some of my videos, please don’t forget to like, share and subscribe to my YouTube channel. Hope to see you there! 😉

I am sharing these at Fiesta Friday #349. Thanks to Liz @ Spades, Spatulas & Spoons for hosting this week!

I am also sharing these at #COOKBLOGSHARE 2020 WEEK 40 | Full Plate Thursday,505 | Happiness is Homemade |

CHECK OUT THESE THANKSGIVING RECIPES YOU WILL LOVE:

Maple Butter Bread Rolls

Prep Time 20 minutes

Cook Time 20 minutes

Resting Time 2 hours

Total Time 2 hours 40 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

Ingredients:

For the dough:

2 cups (260 g) bread flour
1 ½ cups (195 g) all-purpose flour
2 tbsp sugar
18 g fresh yeast or 2 ½ tsp instant yeast
½ tsp salt
1 cup (250 ml( whole milk
¼ cup (60 ml) melted unsalted butter
¼ cup (60 ml) pure maple syrup at room temperature
1 egg + 1 egg yolk at room temperature

For the topping:

¼ cup softened unsalted butter
2-3 tbsp pure maple syrup

Instructions

In the bowl of your stand mixer, add bread flour, all-purpose flour, yeast and sugar – mix. If using fresh yeast, you may need to crumble it using your clean hand. Add salt and mix again.
Add warm milk, egg, egg yolk, maple syrup, and melted butter – mix using a wooden spoon.
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.
Place the dough in a slightly greased bowl then cover with cling film. Let the dough rest in a warm place for 1 hour or until doubled in size.
When the dough has doubled in size, punch down the dough. Cover again with cling film or a lint-free towel then let rest again for about 30 minutes.
After 30 minutes, punch down the dough again.
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.
Meanwhile, preheat your oven to 350 F. Also, it is time to make the topping by mixing the softened butter and pure maple syrup.
When ready, bake the dough in a preheated oven at 350 F for 18-20 minutes or until top is golden brown.
When done, remove from the oven. Generously brush the top with the topping mixture white it is still hot.
Serve as is, with soups or with your favorite jam.

Recipe Notes

Mix the flours, sugar and yeast before adding the salt.
It is important that you use a warm milk (110 – 120 F) and use an active yeast.
Make sure to use room temperature egg & egg yolk, maple syrup and softened butter.
Brush the hot from the oven bread rolls with butter + maple syrup mixture.
This is best eaten the same day, but can be reheated in a preheated oven at 350 F for about 5 minutes.
This recipe makes 16-18 bread rolls.