There's something magical about a warm, freshly baked roll that can instantly elevate any meal. But what if we told you that you could take this beloved classic to new heights by incorporating Wood's Maple Sugar? Get ready for a delightful journey into the world of Wood's Wonder Rolls - a recipe that combines the rich sweetness of maple sugar with the soft, fluffy goodness of freshly baked rolls.
Savoring the Sweetness:
Wood's Wonder Rolls are a testament to the delightful combination of maple sugar's natural sweetness and the comforting softness of freshly baked bread. Whether served as a side to a hearty meal or enjoyed as a standalone treat, these rolls are sure to leave your belly filled with delight. This is a fantastic base recipe to use with lots of other baked goodies as well!
So, gather your ingredients, preheat your oven, and let the aroma of these Wood's Wonder Rolls fill your kitchen. Prepare to be amazed as you savor the sweet, soft, and simply irresistible goodness of each and every bite.
In a large bowl, combine 2 ¼ cups all-purpose flour, Wood’s Maple Sugar, salt, and yeast; add ½ cup butter.
With an electric mixer set on low, slowly pour 2 cups warm tap water (120° F to 130° F.) into dry ingredients.
Add egg and mix for 2 minutes on medium. Make sure to scrape the sides of your bowl to incorporate all of the flour.
Beat about ¾ of a cup of flour into your batter until it thickens, then continue beating for 2 minutes, Turn your mixer off and use a spoon to stir in enough additional flour to make a soft dough. It should be between 2 and 2 ½ cups.
Dust your work surface with flour and turn the dough onto it. Knead your dough until it’s smooth and elastic, working in more flour (about ½ cup) while kneading. It should take about 10 minutes.
Shape the dough into a ball and place it in a large greased bowl, then flip your dough so the top is greased as well. Cover your dough with a towel and set it to rise in a warm place until it’s doubled in size. Depending on your room temperature it should take about 1 ½ hours.
Punch your dough down - Push down the center of the dough with a fist, then push the edges of the dough into the center. Pick up your dough and turn it onto a lightly floured surface, then knead slightly to make a smooth ball (Don’t knead it too long or it will get tough).
Put your dough back in your bowl and cover it with the bowl for 15 minutes to let the dough rest.
Preheat over to 400° F.
Melt ½ cup of mutter in the bottom of a large roasting pan. Carefully swirl it around to coat the bottom of the pan.
Turn your dough onto your lightly floured surface and roll your dough to ½ inch thickness.
Using a 2 ¾ inch floured cutter, cut circles into your dough, Dip the edges of your cut-out circles into the melted butter in the pan and fold them in half, then put the folded dough circle in the buttered pan. Repeat the process until your dough is gone lining your folded circles up in the pan so they are close but not touching each other.
Alternative — Once you’ve cut your circles and dipped them in butter use your fingers to bring the edges of the circle to the center of the underside of the circle and push up in a bit forming a ball.
Cover your pan with a towel when you’re finished and let the dough rise for about 40 minutes or until it has doubled in size again.