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Print this Recipe    Mustard Rolls

WHOLE-GRAIN MUSTARD PAN ROLLS

1 1/4 cups milk
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/4 cup pure maple syrup
two 1/4-ounce packages active dry yeast (5 teaspoons)
6 cups all-purpose flour
1 tablespoon salt
1 large whole egg
1 large egg yolk
1/2 cup whole-grain or coarse-grained Dijon mustard

2 tablespoons unsalted butter, melted and cooled
1 tablespoon pure maple syrup
1 large egg, beaten lightly

1 teaspoon mustard seeds for sprinkling

In a saucepan heat milk, butter, and syrup just until warm (about
105F.) 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.

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 400F. 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.

Makes 20 rolls

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