Maple Coriander Rolls

Mix together warm water, maple syrup, yeast, and coriander. let this mixture sit for at least 15 minutes to let the yeast hydrate, you will see a few bubbles start to form on the surface. if no bubbles form start over with new yeast.
Next add the olive oil and begin to add in the flour. i find that a little bit of white flour helps the bread from getting too tough, so add this in first. the rest of the whole wheat flour will not be exact. add it in slowly until it forms into a doughy ball. at this point you should be able to pick it up with floured hands and lay it out on a floured surface without it sticking too much.
Begin to knead, add more flour as needed if it's too sticky. after 5-10 minutes it's time to separate into roll-sized pieces. i made 6 rolls, which is easy to do this by cutting dough in half and then thirds so the pieces are all about the same size.
The goal is then to give them into nice little even tops so when they rise they stay and round. with bread dough the best way to do this is to pull the edges of the ball with greased hands around to one side and pinch together. the top should be smooth and then you can plop them down on a lightly floured cookie sheet
Let them rise for about 30 minutes or until they are about the size you’d like them and then pop them in the oven. if you'd like them to have a little pattern on top, like a simple X, just run smooth-edged knife along the top mid-rise.
Bake at 400F for 15-20 minutes or until they are golden brown. let cool and enjoy as bread for little sandwiches or at dinner!
Source of recipe: submitted by jacqueline gabardy, blogged at sweetbeetandgreenbean.net, for the post visit http://sweetbeetandgreenbean.net/2008/08/15/maple-coriander-rolls/