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REC: Whole-grain mustard rolls ( I love these )
Joined: Feb 5, 2006
Posted to Thread #18294 at 1:06 pm on Jun 1, 2010
These are really good, especially eaten with cheese :-)
Total time: 1 hour, plus rising time
Servings: 2 dozen rolls
Note: These rolls can be prepared up to 3 days in advance, or weeks in advance and frozen.
2 cups whole milk
6 tablespoons butter ( 3/4 stick), divided
1/4 cup plus 2 tablespoons maple syrup, divided
2 packages (4 1/2 teaspoons) active dry yeast
3 cups unbleached flour
3 cups whole wheat flour
2 teaspoons sea salt
1/2 cup whole-grain mustard
1. In a small saucepan over medium-high heat, warm the milk until bubbles begin to form around the edges. Remove the pan from the heat, add 4 tablespoons (half a stick) butter and one-fourth cup syrup and cool until the butter has melted and the mixture is warm to the touch (about 110 degrees). Stir in the yeast and allow to sit until the mixture is bubbly, 5 to 10 minutes.
2. Meanwhile, place the flours and salt in the bowl of a standing mixer fitted with a dough hook and combine over low speed; alternatively, whisk together the flours and salt in a large bowl.
3. Stir the mustard into the bubbly yeast mixture, then slowly pour the mixture into the flour while mixing over low speed, until the flour is incorporated.
4. Mix the dough until it is soft, smooth and elastic, about 5 minutes in a mixer and 10 minutes by hand. Add a little flour as needed if the dough is too moist. Turn the dough out onto a lightly floured board or surface and knead for a minute or so. Place the dough into a large buttered bowl, turning the dough so the surface is lightly coated with butter. Cover the bowl with a towel or loosely with plastic wrap and allow to rise in a warm place until doubled, 1 to 1 1/2 hours.
5. Line 2 baking sheets with buttered parchment paper. Punch down the dough and divide it into 24 pieces. Roll each piece into a smooth ball and place the balls on the parchment, spreading them out in even rows on the two sheets. Cover loosely with buttered plastic and allow to rise in a warm place until almost doubled, about 1 hour.
6. Preheat the oven to 400 degrees. Melt the remaining 2 tablespoons butter and mix together with the remaining maple syrup to form a glaze. Brush the rolls evenly with the glaze and place the trays in the oven. Bake the rolls until golden brown, about 15 minutes, rotating the trays halfway through for even baking. Remove from the oven and place the rolls, still on the parchment, on racks to cool completely.
7. Store the cooled rolls in sealable plastic bags for up to three days at room temperature, or freeze for up to one month. Reheat the rolls (at room temperature) on a tray in a 350-degree oven for 3 to 5 minutes before serving.
Each roll: 165 calories; 6 grams protein; 28 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 322 mg. sodium.
(The Los Angeles Times)
"I Love Cooking With Wine. Sometimes I Even Put It In The Food."
Other messages in this thread:
- 18294. The mustard Thread. Please post your best recipes that uses mustard in some way here :-) - EvaN - 10:07am on 05/31/10 (49)
- REC: T&T Grilled Chicken with Rustic Mustard Cream [LINK] - EvaN - 10:11am on 05/31/10
- I made this recently with some boneless skinless chicken thighs. - Dawn_MO - 1:15pm on 05/31/10
- Dawn/NYS, this would be good with turkey thighs, next time. [NT] - Dawn_MO - 1:16pm on 05/31/10
- Ooh, yeah, thanks. Does the maple syrup make it overly - DawnNYS - 7:07pm on 05/31/10
- Not at all. It is very well balanced. Not overly curry, mustard or honey. - Dawn_MO - 2:21am on 06/01/10
- I love the mustard maple syrup combo. I'm definitely saving this one, Dawn. [NT] - EvaN - 2:11pm on 05/31/10
- Mustard Pepper Chicken from Bon Appetit. - Joe - 2:17pm on 05/31/10
- My friend Dennis' Hazelnut-crusted chicken with Mustard Cream Sauce - Joe - 2:20pm on 05/31/10
- Julia's Mustard-Rosemary Marinade for lamb or chicken [NT] [LINK] - Joe - 2:22pm on 05/31/10
- Julia's Tabletop Shrimp Saute with Mustard and Cream [NT] [LINK] - Joe - 2:24pm on 05/31/10
- REC: Chef Peppi's Dijon BBQ Pork - Michael in Sarasota - 2:58pm on 05/31/10
- Bottom of the Bottle Mustard Vinaigrette from Dorrie Greenspan [LINK] - Nan - 4:20pm on 05/31/10
- loved the link! "scraping the bowl ala Julia"---haha, I am one of those. [NT] - AngAk - 7:16pm on 06/02/10
- Chicken Dijonnaise - CathyZ from Kauai - 4:23pm on 05/31/10
- Creole Potato Salad - Curious1 - 5:12pm on 05/31/10
- Three-Mustard Potato Salad - Curious1 - 5:14pm on 05/31/10
- LOL, this is a perfect recipe for me. Thanks for posting. - EvaN - 12:17pm on 06/02/10
- We really liked it. It was from Food and Wine magazine. I linked here. [NT] [LINK] - Curious1 - 2:27pm on 06/02/10
- Dry rubbed mustard ribs. I've not made this, saw it on the Today show this am, Looked interesting [LINK] - Curious1 - 5:21pm on 05/31/10
- Mayonnaise-Mustard-Dill Sauce. A favorite with sauteed fish. - Curious1 - 5:27pm on 05/31/10
- Southwestern Chicken Skillet [LINK] - Meryl - 6:54pm on 05/31/10
- Citrus Green Bean Salad (also in T&T) - Meryl - 6:57pm on 05/31/10
- Carrot Rapee - Meryl - 6:58pm on 05/31/10
- Cranberry Mustard - MariaDNoCA - 4:46am on 06/01/10
- Glazed Pork Loin with Mustard and Brown Sugar - MariaDNoCA - 8:47am on 06/01/10
- Cedar Planked Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes [NT] [LINK] - MariaDNoCA - 9:04am on 06/01/10
- REC: Whole-grain mustard rolls ( I love these ) - EvaN - 1:06pm on 06/01/10
- Nice! I hope to serve these with brats and warm German potato salad this weekend. mmmmm [NT] - AngAk - 7:10pm on 06/02/10
- Eva, I made these last night---lovely! I made the dough in my bread machine, then formed and baked - AngAk - 5:16pm on 06/04/10
- Ang, I'm so glad you like them too. I like your idea about - EvaN - 10:26am on 06/07/10
- my guests all loved these with the brats! I will be making them again. [NT] - AngAk - 5:42pm on 06/07/10
- Roasted Split Chicken with Mustard Crust from Jacques Pepin looks wonderful. [LINK] - Curious1 - 3:12pm on 06/01/10
- Curious1, Thank you for posting ..... this sounds delicious! [NT] - GayR - 4:06pm on 06/01/10
- Doesn't it? I watched him make it this morning, my mouth was watering. [NT] - Curious1 - 5:36pm on 06/01/10
- This looks so good, I'm running to the market for a chicken. Thanks! [NT] - Janet in NC - 7:46pm on 06/01/10
- Curious - too funny! I watched this several nights ago and my boss is bringing me lavendar - Music City Missy - 9:57pm on 06/01/10
- Looking forward to your and Janet's review. [NT] - Curious1 - 2:28pm on 06/02/10
- I've seen him make this too and it looks fabulous. Been on my "to try" list. [NT] - Melissa Dallas - 10:51pm on 06/01/10
- Toasted Israeli Couscous Salad with Grilled Summer Vegetables...had this at a [LINK] - Pat-NoCal - 3:11pm on 06/02/10
- Rec: Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette [LINK] - Pat-NoCal - 4:18pm on 06/02/10
- Eva - be sure and put this into 'Great Threads' - it's a good one! [NT] - cheezz - 12:36am on 06/03/10
- I'd love to put it in GT. But, how do I do it? (slowly pulling paperbag over head) [NT] - EvaN - 8:40am on 06/03/10
- Oh, no problem! Click on your original post and copy the url address at the top of the browser. [LINK] - cheezz - 5:45pm on 06/03/10
- Done! Thanks for guiding me, cheezz :-) [NT] - EvaN - 10:27am on 06/07/10