WHOLE-GRAIN MUSTARD PAN ROLLS
Steps:
- In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
- In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
- With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
- Make glaze:
- In a small bowl with a fork stir together butter, syrup, and egg.
- Grease a 13- by 9-inch roasting or baking pan.
- Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
- Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.
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NICKY MANN
[email protected]These rolls were a bit too crumbly for my taste.
Junior Rahube
[email protected]I'm not a big fan of whole grain bread, but I really liked these rolls. They're light and fluffy, and the mustard flavor is really nice.
ARAF KHAN REYAN
[email protected]These rolls were a bit too sweet for my taste.
Jason Rodriguez
[email protected]These rolls are the perfect addition to any meal. They're soft and fluffy, and the mustard flavor is a nice touch.
Nur Rahman
[email protected]I've been making these rolls for years and they're always a favorite. They're so easy to make and they always turn out perfectly.
Brooklyn gaming
[email protected]These rolls were a bit too salty for my taste.
Purnima Budha
[email protected]I'm not a big fan of mustard, but I really liked these rolls. The mustard flavor is subtle and it really complements the other flavors in the recipe.
Zinat Khan
[email protected]I made these rolls for a potluck and they were a huge success. Everyone loved them!
Malik Bai
[email protected]These rolls were a bit dry, but the flavor was good.
Alexis J
[email protected]I've made these rolls several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Reabetswe Mokgatlhe
[email protected]I followed the recipe exactly and the rolls turned out perfectly. They're so light and airy, and the mustard flavor is just right.
Olivia Abamba
[email protected]These rolls were a bit too dense for my taste, but the flavor was good.
Elijah Hamilton
[email protected]I love the crispy crust and soft, fluffy interior of these rolls. They're perfect for sandwiches or just eating on their own.
Re Born
[email protected]These pan rolls were a hit at my last dinner party! They're so easy to make and the mustard flavor is a nice twist on a classic recipe.