Soft, fluffy bread rolls made with whole wheat and a touch of maple syrup. These are perfect for burgers or just as a dinner roll.
I wanted to make bread rolls this past weekend, and the recipe I came up with sounded like a winner before I had even started: Maple Sourdough Rolls. And here's the clincher: it's partly whole-wheat and wholesome with the nutty goodness of flax.
Maple and sourdough might sound like a strange combination, but these rolls are neither sour, nor do they taste cloyingly sweet. They have just the lightest kiss of maple flavor and the sourdough is only there to help make these rolls tender and give them a great rise. You won't taste it at all.
This recipe makes a lot of rolls-- 24-- so they are great if you are expecting guests -- or an army-- to feed. I shaped them in a spiral for a little cuteness, but you can just roll them into smooth rounds or in crescents.
They would also make great slider buns-- halve the size of the rolls and you'd get 48 slider buns out of this recipe.
More sourdough bread recipes
- Sourdough English Muffins
- Vegan Sourdough Biscuits
- Crusty Sourdough Dinner Rolls
- No Knead Sourdough Bread
- Sourdough Starter Recipe
Whole-Wheat Maple Sourdough Rolls
- 2¼ tsp active dry yeast
- 2 ½ cups warm water
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- ¼ cup flaxmeal
- 1 cup sourdough starter
- 3 cups whole-wheat flour
- 3-4 cups all-purpose flour
- ½ 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 buns or crescents.
- 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.