Maple Glazed Challah Rolls (Print Version)
# Ingredients:
→ Challah Rolls
01 -
1 ⅓ cups warm water
02 -
2 packages rapid rise yeast
03 -
½ cup maple syrup
04 -
1 tablespoon sugar
05 -
2 eggs
06 -
1 egg yolk for egg wash
07 -
6 tablespoons butter or oil (melted)
08 -
1 tablespoon maple extract
09 -
6 cups bread flour
10 -
2 teaspoons salt
11 -
Raw sugar, for sprinkling
→ Maple Butter
12 -
½ cup softened butter
13 -
¼ cup maple syrup
# Instructions:
01 -
Combine water, yeast, maple syrup, sugar, eggs, butter, and maple extract in a stand mixer fitted with a dough hook. Blend until smooth. Mix flour with salt, slowly adding 4 cups to the wet mixture. Mix until dough begins to come together. Add another cup of flour and continue mixing. Knead by hand on a floured surface, incorporating the remaining flour as needed until smooth, elastic, and non-sticky. Place dough in a greased bowl, cover with a kitchen towel, and leave to rise for 2 hours in a warm spot.
02 -
Punch down the dough once it has doubled in size. Divide into sections and cut into 18-24 pieces, depending on desired roll size. Shape into rolls and place in greased muffin pans. Let rise for 20 minutes.
03 -
Preheat oven to 350°F (175°C). Brush rolls with egg yolk mixed with 2 tablespoons of water. Sprinkle with raw sugar. Bake for approximately 20 minutes, or until golden and hollow-sounding when tapped. Remove and brush with maple syrup after cooling slightly.
04 -
Using a hand mixer or whisk, combine softened butter with maple syrup until smooth. Refrigerate until needed and serve alongside the rolls.
# Notes:
01 -
The dough should feel elastic and smooth, not sticky or dry, for the best rolls.
02 -
Brush the rolls with maple syrup right after baking to impart a rich glaze.