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Maple Nut Rolls

WholeFood.Chef's picture
  Lukewarm water 1 1⁄2 Cup (24 tbs)
  Yeast 1 Tablespoon
  Maple syrup/Raw honey 1⁄4 Cup (4 tbs)
  Whole wheat flour 4 Cup (64 tbs)
  Sea salt 1 Teaspoon
  Unrefined corn germ oil 1⁄4 Cup (4 tbs)
  Raisins 1 Cup (16 tbs)
  Whole wheat pastry flour 1 1⁄2 Cup (24 tbs)
  Coarsely chopped walnuts 1 Cup (16 tbs)
  Pure maple syrup 1⁄2 Cup (8 tbs)

In a large bowl, combine the water and the yeast.
Stir until it dissolves and add 1/4 cup maple syrup or honey.
Stir in the whole wheat flour, beating with "fold-in" strokes.
Try not to tear the dough, but try to incorporate air into it.
Beat about 50 strokes.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Fold in the salt and oil until thoroughly mixed.
Add the raisins and the pastry flour.
Knead on a floured board until smooth and elastic.
Place the dough in an oiled bowl, oil the top, and cover.
Set in a warm place to rise for 40 minutes.
Punch down.
Roll out 3/4 inch thick.
Cut in 2 inch rounds.
Put maple syrup and nuts into 2 small bowls and dip each roll first into the maple syrup and then into the nuts.
Place them nut side down on a cookie sheet about 1/4 inch apart.
Cover with a cloth and let rise for 20 minutes.
Bake 25 minutes at 350°.
When done, turn over to serve.

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