Author Notes: We love bread. And oats. And all things Maple.
The top crust is to die for - the most apt qualification is 'it tastes' like maply fudge! - Kitchen Butterfly
Makes a tin of rolls
- 3/4 cup milk
- 1/2 cup maple syrup
- 2 tablespoons (chopped) butter or olive oil
- 1/4 cup pumpkin puree
- 1 egg
- 3/4 cup rolled oats
- 2 teaspoons kosher salt
- 2 &1/2 – 3 cups all-purpose flour, plus extra to dust work top
- 1 teaspoon instant action yeast
- Maple flakes, to taste
- Extra 2-3 tablespoons of melted butter, mixed with 2 – 3 tablespoons of maple syrup, to glaze roll tops
- Scald milk and pour into a large bowl. To it, add the maple syrup, butter, pumpkin puree, stirring till the butter is melted. Then add the egg, rolled oats and salt. Allow to cool to lukewarm.
- Combine the flour and yeast and using a dough whisk or a wooden spoon, then gradually add the flour mix to the cooled ‘liquid’ - you may not need all 3 cups. The resulting dough should hold together, with no flour lumps/patches and should be soft/loose but not liquid! In typical lazy (and successful, might I add), no-knead fashion, cover with a lid/loosely with plastic wrap and refrigerate for a minimum of 2 hours or overnight. The resulting dough does not rise much.
- Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under.
- Brush all over with ½ of the melted butter-maple mix and sprinkle with the maple flakes. Let rise until doubled in size in a warm place, about two hours. I find my microwave is the best spot for ‘rising dough’ not to mention safe and away from hands and other random objects falling out of (the sky:-)) aka full cupboards!
- Once risen, preheat the oven to 170°C (350° F). Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees (I used my meat thermometer to check this!)
- Remove from the pan and brush generously with melted butter – maple mix. Let cool on a rack for 5-10 minutes. Serve warm…with salted butter, jam and anything else that tips your scales!
- This recipe was entered in the contest for Your Best Maple Recipe