Mini Wheat Rolls with Whipped Maple Butter
Makes: 32 rolls
Serving size: 1 roll
Note: This recipe takes about 5 hours to make, but hands on time is only about 30 minutes
Ingredients:
Rolls:
2 1/2 C spelt flour
1/2 C all-purpose flour
1/2 C wheat germ
1 pkg yeast (7 g)
1/2 T kosher salt
1/4 C honey
1 stick butter, softened
4 eggs
1/4 C 2% milk
1/4 C half and half
Egg Wash (you will not use all of this):
1 egg white
pinch salt
1 tsp water
Whipped Maple Butter:
1 C cream
1/4 tsp kosher salt
1 tsp maple syrup
Directions:
1. Whisk 2 flours, wheat germ, yeast, and salt in a mixing bowl.
2. Combine honey, butter, and eggs with a wooden spoon (some butter lumps should remain)
Serving size: 1 roll
Note: This recipe takes about 5 hours to make, but hands on time is only about 30 minutes
Ingredients:
Rolls:
2 1/2 C spelt flour
1/2 C all-purpose flour
1/2 C wheat germ
1 pkg yeast (7 g)
1/2 T kosher salt
1/4 C honey
1 stick butter, softened
4 eggs
1/4 C 2% milk
1/4 C half and half
Egg Wash (you will not use all of this):
1 egg white
pinch salt
1 tsp water
Whipped Maple Butter:
1 C cream
1/4 tsp kosher salt
1 tsp maple syrup
Directions:
1. Whisk 2 flours, wheat germ, yeast, and salt in a mixing bowl.
2. Combine honey, butter, and eggs with a wooden spoon (some butter lumps should remain)
3. Add dry ingredients to wet and mix using a stand mixer fitted with a dough hook attachment on speed one until just blended stopping several times to scrape sides and bottom with spatula.
4. Add milk and half and half and continue mixing with dough hook on speed one until blended in. Scrape sides and bottom with a spatula to ensure all ingredients have mixed.
5. Cover bowl lightly with plastic wrap and let rest 2 hrs. then refrigerate for an additional 2 hours.
6. Preheat oven to 350 degrees.
7. Lightly spray mini-muffin pans with pan spray. Form each roll by rolling and placing 1 1/4" diameter ball into each muffin cup. You may want to coat your hands with flour periodically to keep dough from sticking. Lightly cover with a piece of parchment paper and let rest 10 minutes.
8. While rolls are resting, mix egg wash by combining all egg wash ingredient in a small bowl and whisk with a fork.
9. Lightly brush top of each roll with egg wash. Bake about 10 minutes until lightly brown.
10. While rolls are baking, make maple butter by adding cream and salt to a large mixing bowl. Blend with mixer starting on low speed and increasing in speed as cream thickens. Once cream is slightly thicker than whip cream, add maple syrup and continue mixing on high until texture thickens and increases in texture (see video below). Entire process will take approximately 7-10 minutes.
11. After removing rolls from oven, let cool 5 min in pans and then dump. If any rolls stick, gently loosen with a butter knife.
4. Add milk and half and half and continue mixing with dough hook on speed one until blended in. Scrape sides and bottom with a spatula to ensure all ingredients have mixed.
5. Cover bowl lightly with plastic wrap and let rest 2 hrs. then refrigerate for an additional 2 hours.
6. Preheat oven to 350 degrees.
7. Lightly spray mini-muffin pans with pan spray. Form each roll by rolling and placing 1 1/4" diameter ball into each muffin cup. You may want to coat your hands with flour periodically to keep dough from sticking. Lightly cover with a piece of parchment paper and let rest 10 minutes.
8. While rolls are resting, mix egg wash by combining all egg wash ingredient in a small bowl and whisk with a fork.
9. Lightly brush top of each roll with egg wash. Bake about 10 minutes until lightly brown.
10. While rolls are baking, make maple butter by adding cream and salt to a large mixing bowl. Blend with mixer starting on low speed and increasing in speed as cream thickens. Once cream is slightly thicker than whip cream, add maple syrup and continue mixing on high until texture thickens and increases in texture (see video below). Entire process will take approximately 7-10 minutes.
11. After removing rolls from oven, let cool 5 min in pans and then dump. If any rolls stick, gently loosen with a butter knife.
Nutrition Per Serving: Calories 120 Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Trans Fat 0 g Cholesterol 42 mg Sodium 77 mg Potassium 43 mg Total Carbohydrate 12 g Dietary Fiber 1 g Sugars 2 g Protein 3 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally, your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* These little rolls make a special addition to your holiday meals!
* Mini Wheat Rolls with Whipped maple butter also make a great side for Butternut Squash Noodles in Rosemary Mustard Cream Sauce (click here for recipe).
* My favorite Maple syrup is Runamok Maple. I used the Bourbon Barrel Aged in this recipe.
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally, your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* These little rolls make a special addition to your holiday meals!
* Mini Wheat Rolls with Whipped maple butter also make a great side for Butternut Squash Noodles in Rosemary Mustard Cream Sauce (click here for recipe).
* My favorite Maple syrup is Runamok Maple. I used the Bourbon Barrel Aged in this recipe.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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