These turned out to be beautiful and amazingly tasty. I particularly liked them with organic, honey-sweetened peanut butter and strawberry jam.
0.25 cup water
0.75 tbsp yeast
0.25 tbsp sugar
0.75 cup warm milk
0.25 cup melted butter
1 tsp salt
1 tbsp maple syrup
2 tbsp sugar
3.25 cup flour
Bloom the yeast with 0.25 tbsp sugar and warm water. Mix in the melted butter, maple syrup, beaten egg and warm milk. Add in the flour, sugar and salt mixture gradually, until elastic dough forms. Knead for 5-10 minutes.
Allow to rest for 5-10 minutes on a floured surface, while you prepare a baking sheet.
Cut dough into eight pieces, roll into tubes. Tie a knot on each tube, then fold the upper end under the knot and the lower end on the top. Tuck the ends in. Place onto the baking sheet.
Allow to rise covered with a clean kitchen towel in a warm oven (set to preheat for 2 minutes, then turn off). After 25 minutes brush the rolls with milk. Preheat the oven to 375F. When the oven preheated, brush with milk again. Bake for 15-20 minutes, until golden brown. Cool on a cookie rack.
Splenda is safe. Guess who funded the study.
8 hours ago