Whole Grain Mustard Pan Rolls
whole grain mustard pan rolls
Ingredients
- 1 1/4 cups milk
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 1/4 cup pure maple syrup
- two 1/4−ounce packages active dry yeast (5 teaspoons)
- 6 cups all−purpose flour
- 1 tablespoon salt
- 1 large whole egg
- 1 large egg yolk
- 1/2 cup whole−grain or coarse−grained Dijon mustard
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure maple syrup
- 1 large egg, beaten lightly
- 1 teaspoon mustard seeds for sprinkling
Instructions
- 1
In a saucepan heat milk, butter, and syrup just until warm (about 105F.) and butter begins to melt and remove pan from heat.
- 2
Stir in yeast and let stand until foamy, about 5 minutes.
- 3
In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt.
- 4
In a small bowl lightly beat together whole egg, yolk, and mustard.
- 5
With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough.
- 6
With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft).
- 7
(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.)
- 8
Transfer dough to a lightly oiled large bowl and turn to coat with oil.
- 9
Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
- 10
In a small bowl with a fork stir together butter, syrup, and egg.
- 11
Grease a 13− by 9−inch roasting or baking pan.
- 12
Punch down dough and divide into 20 pieces.
- 13
Form each piece into a smooth ball and transfer to pan.
- 14
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.
- 15
Preheat oven to 400F.
- 16
Brush rolls with remaining glaze and sprinkle with seeds.
- 17
Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes.