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Maple Wheat Rolls

What you need: 

1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing

What you do: 

1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.
5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.
These are perfect with a holiday meal, or any time.

Preparation Time: 
Cooking Time: 
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mmmm these were good!!  :)
being my first time making a bread from scratch, i made half a batch.
they came out really nice and fluffy... i used AP flour and some artisian european flour from King Arthur, b/c i had no wheat flour on hand.

i brushed the top w/ some soy milk and a bit of maple syrup near the end of cooking (so it wouldnt burn) and it was sooo tasty! i baked in a muffin tin as well, and it made a nice crusty outside.

very very good and surprisingly easy!


Yum, yum and yum. I will make these again. And again. And again and... well, you get the point.


These rolls are pretty awesome... so awesome my family requested I make them every Thanksgiving now (it's a crazy idea to introduce new recipes at Thanksgiving in my home). It might be good to add a bit more maple syrup to them to make them sweeter, but that's just how I like them. THANK YOU for sharing this recipe!


These rolls came out just like in the picture.  We loved them!  It was hard to eat just one...or two.

They were time the waiting for them to rise...but worth it.  They complimented our Thanksgiving dinner wonderfully!

I used a glass 8X8 pan, and the rolls came out great.  Easy to separate, and did not experience gooey-ness as others have.  When they were finished, i did not immediately peel them apart.  They say overnight, connected in the 8X8 pan.  Perhaps they still cooked a bit after being removed from the oven since they remained in the pan, thus no gooey-ness?


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. :)

Ditto.  Everyone loved them.


These are very good rolls. Not too heavy and tasty. I did two things different: I used vegetable oil and honey instead of maple syrup and I thought that they came out very good. When you make them, make sure you're not baking anything else or really cooking too much because I found one time that when the kitchen was humid from other food cooking, I had to keep adding more and more flour for kneading because the dough was very sticky and then the rolls ended up sitting heavy in my stomach.  :( The other times I have mad e them though, they have been very good.


loved them. i used a 9x13.


With such great reviews, I'm surprised I didn't like these much.  I was expecting something closer to hamburger buns (you know - buns), than the super heavy, really dense little rolls I got.  They were so tiny, but each one seemed to way a pound!  I used ww flour and ww pastry flour, and also had no maple syrup, so I subsituted a little sugar.  Maybe that was my mistake.


These rolls were just FANTASTIC!  I made 16 rolls (as advertised), but I used both a 9x13 (12 rolls) and 8x8 pan (4 rolls).  This allowed the rolls to both rise and expand.  They were wonderfully soft.  I will definitely be making these again, and I plan on trying the make the rolls a little larger to use for veggie burgers.


Delicious! I made these for Thanksgiving, and they turned out really well. I had a bit of trouble getting them to rise (I've never made bread before) but I fixed that by putting it in the oven on 'warm' instead of letting it sit out in the icy cold kitchen. I used an oiled muffin tin and the texture was perfect.

I kept accidentally calling them muffins, though. :)



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