Maple Nut Rolls Recipe
Ingredients
| Lukewarm water | 1 1/2 Cup (16 tbs) | |
| Dry yeast | 1 Tablespoon | |
| 1/4 cup pure maple syrup or raw honey | ||
| Whole wheat flour | 4 Cup (16 tbs) | |
| Sea salt | 1 Teaspoon | |
| 1/4 cup unrefined corn germ oil | ||
| Raisins | 1 Cup (16 tbs) | |
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| 1/2 cup pure maple syrup | ||
Directions
In a large bowl, combine the water and the yeast.
Stir until it dissolves and add 1/4 cup maple syrup or honey.
Stir in the whole wheat flour, beating with "fold-in" strokes.
Try not to tear the dough, but try to incorporate air into it.
Beat about 50 strokes.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Fold in the salt and oil until thoroughly mixed.
Add the raisins and the pastry flour.
Knead on a floured board until smooth and elastic.
Place the dough in an oiled bowl, oil the top, and cover.
Set in a warm place to rise for 40 minutes.
Punch down.
Roll out 3/4 inch thick.
Cut in 2 inch rounds.
Put maple syrup and nuts into 2 small bowls and dip each roll first into the maple syrup and then into the nuts.
Place them nut side down on a cookie sheet about 1/4 inch apart.
Cover with a cloth and let rise for 20 minutes.
Bake 25 minutes at 350°.
When done, turn over to serve.
Stir until it dissolves and add 1/4 cup maple syrup or honey.
Stir in the whole wheat flour, beating with "fold-in" strokes.
Try not to tear the dough, but try to incorporate air into it.
Beat about 50 strokes.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Fold in the salt and oil until thoroughly mixed.
Add the raisins and the pastry flour.
Knead on a floured board until smooth and elastic.
Place the dough in an oiled bowl, oil the top, and cover.
Set in a warm place to rise for 40 minutes.
Punch down.
Roll out 3/4 inch thick.
Cut in 2 inch rounds.
Put maple syrup and nuts into 2 small bowls and dip each roll first into the maple syrup and then into the nuts.
Place them nut side down on a cookie sheet about 1/4 inch apart.
Cover with a cloth and let rise for 20 minutes.
Bake 25 minutes at 350°.
When done, turn over to serve.
Chef
