Even though the calendar is marked spring, there is still snow on the ground and a chill in the air. Soups and hearty Sunday dinners can still be served. Oatmeal and hot chocolate have several months before the brutal heat sets them aside.
To ring in the spring I made my first batch of rolls from scratch. Of course I had to make my favorite rolls which I have requested many times. They are from MyKitchenAddiction and are, like the blog’s title, addictive. The grainy texture of the dough and sweet taste from the beer and orange juice make these soft rolls one of my top favorites.
They are also surprisingly simple to make. Just stir in whole wheat flour, all purpose flour, salt, and flax meal. Add that to the beer, orange juice, honey, oil and yeast, and you got yourself a dough.
I wanted them to have perfectly cut tops, but alas, I was rushing myself so they look silly.
Maple Beer Rolls
adapted from My Kitchen Addiction
3/4 cup blackberry wheat beer (or your favorite light/amber micro-brew), at room temperature
1/4 cup orange juice, at room temperature
3 tablespoons real maple syrup (or honey)
1/4 cup canola oil
2 teaspoons dry active yeast
2 cups white whole wheat flour
1 cup all-purpose flour
1/2 cup milled golden flax
1 teaspoon salt
In a large mixing bowl, whisk together the beer, orange juice, honey, and canola oil. Add the yeast, and whisk until it is completely dissolved in the liquids.
Add the flours, flax, and salt. Stir with a wooden spoon until a dough forms and begins to pull away from the sides of the bowl. Use your hands to knead the dough until smooth. You could also use a stand mixer to knead the dough.
Shape the dough into a ball and transfer to a lightly greased bowl. Cover with a damp towel or plastic wrap, and let rise until doubled in size (about 1 1/2 – 2 hours). Press down the dough. Shape it into eight rolls. Place them on a lightly greased baking sheet or a baking sheet lined with a silicon mat. Cover and let rise for an additional hour.
Towards the end of the second rising, preheat the oven to 350°F (a pizza stone works great for these rolls so the bottoms don’t burn, so make sure to heat the stone with the oven then transfer rolls from baking sheet to stone). Whisk the egg with a few drops of water, and use a pastry brush to brush the rolls or the loaf with the egg wash. Bake uncovered – 20-25 minutes. Reheat rolls in 350* oven for 5-10 minutes.