I'm back! Little blogging break does a girl some good from time to time. The past couple of weeks I've been cutting back to deal with some silly things as well as work around the house and prepare for Easter.
While I was not blogging for the past week, I was working on a new project! Every week I will be sharing one recipe from each of our 50 states. To start kicking things off I only felt it appropriate that I should start off with New Hampshire.
Maple syrup is my favorite New Hampshire product. It's only fair that I dedicate one day to New Hampshire's favorite ingredient, though I should do a whole week of Maple recipes! The next few recipes (with exception to Wednesday's post) will be filled with plenty O' maple!
Since today was Easter I hosted a low key brunch with my Mother In law. I served my new favorite beet and potato hash, a vegan sausage gravy over biscuits, strawberry shortcakes and Maple Sugar Banana Rolls.
These rolls were sort of a happy accident. I didn't set out to make them. They just came about when I realized I had 2 overly ripe bananas sitting on my counter while I was proofing my yeast for some bread.
I was pleasantly surprised at how flavorful, soft and pillowy these rolls were. The banana gives it that subtle banana bread taste we all love, rolled up with butter, cinnamon, nutmeg, maple sugar, and topped with a maple syrup glaze and more maple sugar. Really, these are a good idea for your next brunch or special breakfast.
Maple Sugar Banana Rolls
1/2 cup warm water
2 tablespoons active dry yeast
2/3 cup warm whole milk
2 large eggs, beaten
2 large bananas overly ripe
3 tbs unsalted butter melted
3 tbs of maple syrup
1 tbs salt
1 tsp ground cinnamon
1/2 tsp nutmeg
5-6 cups bread flour (more if needed and for rolling)
FOR THE FILLING:
4 tbs room temperature butter
1/3 cup maple sugar
1 tbs cinnamon
1/2 tbs nutmeg
FOR THE GLAZE:
3 tbs maple syrup
1/4 tsp vanilla extract
1/2 cup powdered sugar
pinch of salt
Mix warm water and yeast together and allow to sit until it starts to bubble.
In the bowl of your electric mixer using the dough hook, mix in milk, eggs, banana, butter, salt, cinnamon, nutmeg,and maple syrup together. Mix in yeast mixture and slowly mix in flour 1/2 cup at a time until the dough comes together. Turn mixer to high and allow to mix (or knead) for 3-5 minutes or until the dough is smooth and elastic. If the at any point the dough is too moist you can mix in a 1/4 cup of flour at a time.
Turn dough out into a buttered bowl cover with plastic wrap or a dish towel and set in a warm spot to rise until dough has doubled.
Once dough has doubled, place on a lightly floured surface, using a rolling pin roll until it is about a 1/2-3/4 inch thick.
To fill spread butter covering the dough sprinkled with maple sugar and cinnamon roll dough into a log starting on the long side.
Give the log a slight press, and slice into 1 1/2-2 inch thick slices. Place onto a buttered cookie sheet and allow to rise again until they have doubled in size.
Meanwhile preheat oven to 350.
Once rolls have doubled, bake for 10-15 minutes or until golden.
To make the glaze whisk maple syrup, vanilla and powdered sugar together. Pour or drizzle over warm rolls.
Sprinkled with additional maple sugar *optional*
Recipe yields approximately 1.5 dozen rolls.