Maple Wheat Rolls

[Duckalucky]

These are absolutely amazing.  They're great hot from the oven, and left over, they're just splendid too. 

[jenniferhughes]

I have to say I followed this recipe exactly and these were not what I expected. Not that they were bad... slightly dry... and I think I was expecting a much more maple flavor and a bit sweeter. With so many good reviews, I think I will try again.
Now that I'm adding this review I realize I used a sugar-free syrup.... maybe that was the problem?? Also next time I will bake in a muffin pan and score the tops (that's just personal pref though since the pull apart style was too smoochie-looking for dinner guests, in my opinion.) I will post again after the new try.

[hopfrog]

I sort of agree with the above poster.  These are ok, but I did expect them to be sweeter.  Also, these rise ALOT, even letting them rise for only the minimum amount of time (though I recognize this is probably highly variable depending on a number of factors). There was almost too much dough for the 8x8 pan and the rolls all sort of baked together; they were hard to separate.  We liked the 4 corner rolls the best because they had the most exposed areas to the outside of the pan and browned nicely.  the middle of the pan was still a little doughy on the inside (maybe I'm just not a very good bread-baker).  I think the idea that Jennifer suggested of baking them in muffin tins is a good one to try.

[Duckalucky]

hopfrog, your pictures looked scrumptious, even if some of them turned out doughy! 

I had good luck with them, but I had spaced them all over two baking sheets and they were not touching.  It did rise a lot for me too. 

They did come out looking very handmade, but that never bothers me.  I made 'em kind of short and squat, and they puffed up into lovely roundish bannock shapes.  I split the leftovers into buns for tomato sandwiches the next day.

[adagio]

hopfrog:  i just wondered, do you normally bake your bread in glass pans?  as someone who has made a lot of bread, I question the efficacy of glass, as opposed to tin, when it comes to producing a good crust.  Just a thought.

Cheers!
adagio

[hopfrog]

hopfrog:  i just wondered, do you normally bake your bread in glass pans?  as someone who has made a lot of bread, I question the efficacy of glass, as opposed to tin, when it comes to producing a good crust.  Just a thought.

Adagio--
When I make loaves I do not use a glass pan, but I only have glass 8x8 pans.  The part exposed to the glass was the best part, I think the crust formed fine there, it was the rolls in the inner section that were doughy and only the top (obviously) was browned.  Thanks for the thought because I certainly didn't think of it!   In any case, I'm going to try the muffin tin idea if I make these again.

[martamoonpie]

These were fabulous!  By far the best bread I've ever made.

I used a muffin tin to make them.  They only needed about 15 minutes in the oven doing them this way.

[ladydisaster]

Oh man, these are the best rolls I've ever had! They're also the first bread I've ever made, so they're as simple as they are amazing. Time consuming, but you expect that with bread, and they are totally worth the wait.

[ladydisaster]

P.S. I made them in a muffin tin and they were fluffy on the inside and crusty on the outside. Perfect.

[triplev]

I was a little skepitcal of this recipe when I saw it, but figured I would give it a shot.  I made a half recipe in a 8x8 corningware dish and that solved the problem others experienced of cramming a full recipe in an 8x8 pan(e.g. no gooey rolls).  These rolls are wonderful!  Granted I cannot really taste the maple in them, but they are great anyway.  The texture is just as rolls are supposed to be and the nice grain quality that is provided by the wheat flour really makes them something to savour.  They smell and look great coming out of the oven and taste even better.  I phoned my sister and told her not to buy rolls for thanksgiving this year, because I am making them.  Great recipe.  Thank you.

[sands]

Wonderful.  They turned out beautiful.  Baked them in an oblong 9x7 glass dish.  I couldn't believe how perfect they turned out.  Served with vegan gravy for breakfast.  A keeper, for sure!

[vegan1]

These came out really well for me, but I can't imagine baking them in an 8x8 pan. I used a 13x9 and it was the perfect size. Next time I am going to try making 8 rolls instead of 16 and using them as 'hamburger' buns.

[bookmama]

Awesome rolls. They were our roll of choice for Thanksgiving and we were quite pleased with the outcome. Since I had read all the reviews, I knew not to expect them to be sweet (although that would have been fine with me since I have a major sweet tooth). The rolls were tasty AND pretty. We used the 8 x 8 pan and liked the pull-apart nature of them -- sort of like the commercial ones only better tasting and better for you. They seem to be fool-proof since ours looked just like the pictures. We'll be makinng these again for Christmas dinner.

[GenesisDiet]

mmmm! Mine came out looking significantly different from the pictures. They were soft on the inside but kinda crispy on the outside. Nevertheless, these were very tasty. Perhaps, it is because I used a muffin tray. I also sprinkled them with sesame seeds on top.

 Thanks for the recipe