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Granny White
Whole Grain Mustard Pan Rolls
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3
1
1/4 cups milk
/4 stick (6 tablespoons) unsalted butter, cut into pieces
/4 cup pure maple syrup
two 1/4−ounce packages active dry yeast (5 teaspoons)
6
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1
1
1
cups all−purpose flour
tablespoon salt
large whole egg
large egg yolk
/2 cup whole−grain or coarse−grained Dijon mustard
2
1
1
tablespoons unsalted butter, melted and cooled
tablespoon pure maple syrup
large egg, beaten lightly
1
teaspoon mustard seeds for sprinkling
In a saucepan heat milk, butter, and syrup just until warm (about
05F.) and butter begins to melt and remove pan from heat. Stir
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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
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