salted maple butter brioche dinner rolls_________________________Soft, fluffy rolls with that sweet and salty delight of butter and maple syrup. And look at those cute little swirls!
Ingredients
- 1 package active dry yeast (about 2 1/4 tsp)
- 1/4 cup maple syrup
- 1 cup warm milk
- 1 egg, lightly beaten, at room temperature
- 4 tbsp butter, softened
- 3 1/2 - 4 cups all purpose flour
- flaky sea salt, for sprinkling
salted maple butter
- 8 tbsp salted butter, softened
- 3 tbsp maple syrup
Instructions
- In a large microwave-safe bowl, warm the milk for about 30 seconds. You should be able to comfortably dip a finger into the liquid. Stir in the maple syrup. Sprinkle yeast overtop. Let sit for 5-10 minutes until foamy.
- Whisk the egg and butter into the yeast mixture. With a wooden spoon, fold in 3 cups of flour. Add additional flour one tablespoon at a time until the dough pulls away from the sides of the bowls. Turn onto a clean, well-floured surface and knead for 5-10 minutes, patting additional flour onto your hands until the dough assumes a tacky, soft, but not sticky texture and forms into a smooth ball. Clean the bowl and spray lightly with oil. Turn the dough over in the oil, cover, and let rise until doubled in size, about 60-90 minutes.
- To make the salted maple butter, beat the butter and maple syrup until fluffy.
- Flour a clean surface. Punch down the dough and divide into two pieces. Take one piece and roll into a square about 1/8 inch thick. Using a pizza cutter or very sharp knife, slice 6 even strips. Brush each strip with maple butter and, starting at the short side, roll down the length of the strip until a compact, well, roll, forms. Grease a 9 x 13 inch casserole dish and set each roll inside. Cover and let rise 30 minutes until poofy.
- Preheat oven to 425 degrees. Brush the tops of each roll with maple butter and sprinkle with flaky salt. Bake 15-18 minutes until golden. Serve with additional maple butter.
Notes
*To make ahead: Prep rolls through step 4. Cover the formed rolls with foil and set in the fridge for up to 48 hours. When ready to bake, remove the foil and bake as normal - no need to let the rolls come to room temperature.