Instructions for Baking
Maple Rolls with Maple Fondant Frosting
Prepare:
- Heat the butter for the dough in the microwave until it is almost melted.
- Grease the baking pan, either a 11 x 17-inch pan or large rimmed baking sheet.
- Carefully measure 1¾ cups of lukewarm (105 degrees) water. The water should be slightly warmer than body temperature when you immerse your finger in it.
Mix:
Combine approximately 1/3 of the roll mix, the water, and the yeast by beating with a dough hook for 30 seconds or until combined. Add the remainder of the mix and the softened butter and continue mixing for about five minutes at medium speed. The dough should be soft (but not too sticky to handle), smooth, and elastic. The mix is precisely designed for this amount of water. Water absorption may vary depending on climatic conditions. If you feel that the dough is too moist, add one or two tablespoons of flour.
Form
- Place the dough in a large greased bowl and turn once to oil all sides. Cover with plastic wrap. Let rise until doubled, about one hour.
- Turn the dough onto a lightly greased work area. Roll the dough into a rectangle. The dough should be 1/4 to 3/8-inch thick so as to get filling between thin layers of roll
- Heat eight tablespoons of butter in the microwave until just melted. Spread it on the rolled dough with a pastry brush. Sprinkle the sugar mix and nuts on the dough rectangle and spread to evenly distribute the filling on the dough. Roll the dough into a jellyroll.
- Using a sharp serrated knife, slice the roll into twelve equal slices. Place the rolls 1/2-inch apart on the greased baking pan. Cover with plastic wrap and let rise until doubled again, about an hour. Allow plenty of time to rise. The dough should be soft and puffy.
Bake
While the rolls are rising, preheat the oven to 350 degrees. Bake for 18 to 22 minutes or until the rolls are lightly browned. When baked, immediately remove the rolls from the pan and place on a wire rack.
Frost
Frost the rolls while still warm. In a medium bowl, empty the contents of the frosting pack. Add 3-4 tablespoons warm water, one tablespoon at a time. Stir to mix, adding more water if necessary. The frosting should be thick but spreadable. When you frost the rolls, the heat from the rolls will soften the frosting further and allow it to flow slightly. The frosting will set as it cools. Let the rolls stand for twenty minutes before serving.
Storing the mix: Store the mix in a cool, dry place. (Optimal storage temperature is 40 degrees.) Use often and rotate regularly.
Directions for Hand Mixing
You can bake great pastries without a mixer. In fact, some of the best bakers prefer the intimacy of working the dough by hand.
Place the pastry mix and yeast in a large bowl and stir to combine. Add 2/3’s of the water and melted butter to the bowl and mix with a spatula. When the dough becomes too heavy to continue mixing with a spatula, grease your hands with shortening along with a 15-inch square area on a clean counter. Scrape the partially mixed dough onto the counter. Knead the dough by pressing the heel of your hand into the dough, turning the dough, and then pressing again until the mix is absorbed into the dough. Add more of the water as necessary until the dough is as moist as you can handle. Continue kneading for eight to ten minutes adding more shortening to your hands and counter as needed. If the dough becomes too sticky to work, even with greased hands, add flour (not included) one tablespoon at time, kneading between additions. Do not add more than is necessary—a softer dough will rise more readily and have a better structure. When the dough is smooth and elastic, it is ready to rise. Follow the remaining directions.