1 tablespoon yeast
2 cups warm water
2 tablespoons Vermont maple sugar (grade B)
2 tablespoons light oil
2 teaspoons salt
5 cups unbleached white flour
1/2 cup nonfat dry milk
2 tablespoons wheat germ
1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark)
2 cups walnuts, chopped
Preheat oven to 350 degrees F.
Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down.
In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes.
Serve warm and enjoy!
Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:.
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