Tue 26 Aug, 2003 11:42 am
WHOLE-GRAIN MUSTARD PAN ROLLS
Adapted by BumbleBeeBoogie
1-1/4 cups whole milk
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/4 cup pure maple syrup
2 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
In a saucepan heat the milk, butter, and syrup just until warm (about 105F.) and the butter begins to melt; remove the pan from heat. Stir in the yeast and let stand until foamy, about 5 minutes.
In a bowl of a standing electric mixer with a dough hook (or a large bowl if kneading by hand) blend together the flour and salt.
In a small bowl, lightly beat together the whole egg, the egg yolk, and the mustard. Add and combine the milk and yeast mixture.
Add the milk and egg mixture into flour mixture and mix with the dough hook to form a sticky dough. Knead with the dough hook for 5 minutes, or until the dough is soft, smooth and elastic. (Alternatively, the 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.)
Transfer the dough to a lightly oiled large bowl and turn it to coat with the oil. Let the dough rise, covered loosely, in a warm place for 1 hour, or until doubled in bulk.
In a small bowl with a fork stir together the butter, syrup, and 1 egg to make a glaze.
Grease a 13- by 9-inch roasting or baking pan.
Punch down the dough and divide it into 20 pieces. Form each piece into a smooth ball and transfer to the pan. 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.
Preheat the oven at 400 F. Place the rack in the center of the oven.
Brush the rolls with the remaining glaze and sprinkle with the seeds.
Bake the rolls for 20 minutes, or until golden brown. Remove and cool the rolls in the pan on a rack 20 minutes. Serve rolls warm or at room temperature. Makes 20 rolls.
The rolls may be made 1 day ahead and kept, covered, in a cool dry place. Alternatively, rolls may be made 2 weeks ahead and frozen wrapped well in freezer bags. Thaw rolls at room temperature.