You want the Maple Twist Rolls recipe?
I really don't understand why?
Drooling on your keyboard is much easier than making them.
But, if you insist.
Oh, you're trying to impress your significant other's parents.
I did the same thing.
So did my sister.
Well it worked.
We're on 2 years, and this kid.
And my sister.
They're one month shy of 15 years.
I'll let you count the kiddos.
|Photo credit: Whonsetler Photography|
Maple Twist Rolls
3/4 c warm milk
1/4 c soft butter
2 3/4 c -3 c flour
3 tbs sugar
1 tsp salt
1 pkg yeast
1 tsp maple extract (or maple flavor)
1/2 c sugar
1/3 c chopped nuts
1 tsp cinnamon
1 tsp maple extract
1/4 c butter, melted
1 c powdered sugar
2 tbs melted butter
1-2 tbs milk
1/2 tsp maple extract
Mix milk, yeast, sugar together and let sit until it's nice and bubbly.
Mix in remaining ingredients, adding enough flour to make a soft stick-to-itself dough.
Knead for a few minutes, until it does what yeast dough should do. :)
Then let it rise till it's doubled in size in a nice warm happy place (about an hour).
Remove, and PUNCH the dough. (my favorite part!)
Separate dough into 3 equal size pieces.
Roll 1 portion out to the size of your GREASED baking sheet (pizza pan is ideal here - not a deep dish pan though).
Here's where the filling comes in handy.
Slather the first layer with some butter, and 1/3 of the filling.
Repeat with the next two portions of dough.
It will look like this goodness when it's all layered.
(Feel free to lick all that yumminess off your fingers. I won't tell.)
This is the fun part!
Stick a juice glass in the CENTER of the pizza pan.
And proceed to cut 16 wedges around the juice glass.
(I cut halves, and then half the halves, and so on.)
Then twist each section 5 times.
After your done twisting, place them in your warm happy place again for another 30-45 minutes.
(At this point, I have successfully stored them in the fridge overnight, because I'm LAZY and if I want warm maple twist rolls for breakfast, I'm not getting up at 4am.)
Preheat your oven to 375.
Bake for 18-22 min. Until they are golden brown.
Then, the absolute HARDEST part.
Let them cool a little.
Mix up the glaze, and then zig-zag pour it onto each twist. (see first photo).
If you don't let them cool long enough, the glaze won't look as pretty.
And, after all the time you spent on these, you don't want to go and screw them up getting ancy with the glaze. Just sayin.
Recipe credit: I wish I knew exactly. Does anyone remember the Watkins man?
My mom used to buy vanilla and maple extract from him. Well, I'm pretty sure this recipe came from a Watkins publication circa 1984 (or something like that). And, I do remember the picture had a rosette on it from the Kansas State Fair.