My workplace is vegan and animal-friendly, so every day I get to work in the company of not just people committed to animal rights but also a number of furry, four-legged creatures who make coming in to work a lot of fun.
Whole-Wheat Maple Sourdough Rolls
- 1 packet (2 1/4 tsp) active dry yeast
- 2 1/2 cups warm water
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 cup flaxmeal
- 1 cup
- sourdough starter
- 3 cups whole-wheat flour
- 3 to 4 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp salt
- Mix the yeast, maple syrup and warm water in a large bowl or the bowl of a stand mixer. Let it stand 10 minutes or until the yeast starts to froth.
- Add 1 cup of whole-wheat flour and 1 cup of all-purpose flour. Mix and let stand for about 15 minutes.
- Add the sourdough, flaxmeal, salt, oil, and baking soda. Add the flour, a cup at a time, alternating the whole-wheat and all-purpose flours, until the dough is no longer sticky.
- Continue to knead for eight minutes on medium speed or by hand. Shape the dough into a smooth ball and place in a large, oiled bowl for an hour or until doubled in size.
- Punch down the dough and divide it into 24 pieces. At this point you can shape the rolls any way you want to. I rolled each roll into a long cylinder, rolled it, and then tucked the end underneath. But you can shape them into
- burger-like buns
- or even
- Place the rolls on a lightly greased baking sheet at least 2 inches apart.
- Let the rolls rise about an hour or until they have doubled in size. Preheat an oven to 370 degrees.
- Bake the rolls for 23 minutes until golden-brown. Remove them to a rack and let cool for another 10 minutes. Remove the rolls from the baking sheet and continue cooling them on a rack.
- These taste great warm from the oven, but you can also freshen them up later by popping in an oven for a couple of minutes.