1 tsp. yeast
2 c. warm water
2 tbsp. maple syrup
2 tbsp. light oil
2 tsp. salt
5 - 6 c. unbleached white flour or bread flour
1/2 c. nonfat dry milk
2 tbsp. wheat germ
butter and maple sugar for the filling
butter, maple syrup and nuts for the "glaze"
Combine the water and maple syrup and add the yeast until
it is dissolved. Add the oil, salt and 2 cups of the flour and beat
well. Mix in the dry milk and wheat germ, then gradually add in 2-3
more cups of the flour. Knead about 10 minutes, then let rise until
double in bulk.
Punch the dough down and roll it out to about 1/2 inch
thick. Spread soft butter on the dough, then sprinkle it with 1/2 cup
maple sugar. Roll the dough up and slice into 1 inch thick slices. In
a pan, melt 1 tablespoon butter and add to it 3/4 cup maple syrup and
1 cup chopped nuts. Arrange the slices in the pan, let rise again, then
bake in a 375 degree oven. Flip pan upside down when done so that the
glaze in the bottom of the pan is now atop the buns.