Mustard rolls with maple syrup topping does not sound like it would be good, however the flavors come together quite well and these are perfect for this time of year. Steer away from the traditional and put a little zip in your bread with this recipe, it will be a tasty change. This recipe makes 2 dozen rolls.
Whole Grain Mustard Rolls
adapted from the LA Times
Ingredients
2 cups whole milk
1/2 cup whole grain mustard
1/4 cup plus 2 tbs maple syrup (divided)
4 tbs & 2 tbs butter (divided)
2 pkg active dry yeast
3 cups unbleached flour
2 tsp sea salt
3 cups whole wheat flour
Take a saucepan and pour in the milk and place it on medium high heat. When the mixture starts to get foamy on the edges, remove from heat. Add 4 tbs of butter and 1/4 cup of syrup. Cool, stirring occasionally. Once the mixture is about 110 degrees or is just warm to the touch, sprinkle in the yeast and whisk. Set aside for 10 minutes to become bubbly.
In the meantime, sift together both flours and salt in a stand mixer bowl. Then go back to the saucepan with the yeast mixture and whisk in the mustard. Then pour the mixture in with the flour. Mix with dough hook at low speed or by hand until no flour remains. Continue to mix, if by hand it will be for 10 minutes and electric mixer will be for 5 minutes. If you find that the dough is too sticky add a little flour.
Turn out the dough and knead on a floured surface for 1 minute. Take a large bowl and generously butter the inside and place the dough in the bowl, turning so the whole surface is covered with butter. Lightly cover bowl and set in warm place to rise double in size. The rise time should be about 1-1 1/2 hours.
During the rising time, line 2 baking sheets with parchment paper and butter paper side up. After the dough has doubled, punch down. Then divide into 24 pieces and roll each into a smooth ball. Place the dough balls on the parchment, spacing evenly. Cover lightly with plastic wrap and let rise again for about an hour. Preheat your oven to 400 degrees.
Melt the 2 tbs of butter and mix with 2 tbs of maple syrup to form a glaze. When 2 rising time is complete, brush rolls with the glaze. Place baking sheet in oven and let rolls bake for about 15 minutes, turning sheet at the halfway point. Remove the pans from oven and slide parchment (with rolls on top) onto cooling rack.
These will last 3 days sealed at room temperature or one month in the freezer. If frozen,bake again at 350 for about 3-5 minutes to thaw/warm prior to serving.
