Maple Glazed Shallot Rolls

I’ve been getting really into baking my own bread lately. Why buy loaves for sandwiches or buns for burgers at the grocery store when I can just bake them fresh myself!?  In the past few weeks this recipe has become a fast favorite of mine, it is a completely whole wheat roll that is soft, has a nice toasty crust and is filled with sweet caramelized shallots, accented with hints of pepper, cinnamon, and cumin.

The secret is slow rising the bread, which takes a bit longer but is well worth the increase in quality.  Just be aware that this recipe should be started the day before you want to serve the rolls, since I used 2 slow rises and one quicker one at the end so there are several hours of letting the yeast do its thing before they even go in the oven.

Bread Base
1 c warm water
2 1/2 tsp active yeast
1/3 c maple syrup
3 tbsp + 2 tbsp olive oil
1 tsp salt
2 1/4 c + about 1 c whole wheat flour

Maple Glazed Shallots
3/4 lb shallots
1/4 c olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp white pepper
1/4 c maple syrup

Mix the yeast, warm waterm and maple syrup a large bowl. Let the mixture sit in a warm place until it becomes frothy (about 15-20 minutes).  If this is your first time making bread check out some of my other bread recipes.  They go into reviving the yeast and first rises a bit more, and are a bit less complicated.

Add in the 1 tsp salt and 3 tbsp oil, then slowly sift and stir in the 2 and 1/4th cups whole wheat flour until it forms a soft dough. right around the last 1/4th cup it should become solid enough to spoon out of the bowl onto a well floured surface.  Cover the top with an additional 1/2 c and gently knead, adding more flour until if it sticks to your hands.

Coat a large bowl with 2 tbsp olive oil and gently lift the ball of dough into the bowl.  Roll it around so it’s evenly covered in oil. cover with a lid, plastic wrap, or a towel and place in the fridge for the first rise, at least 6 hours.  It’s best to do this at night and leave if until the morning.

Several hours later it should have at least doubled in size.  Grab the ball of dough as it deflates.  Wrap the edges around to the back and pitch them together to make a small, tight, round ball of dough.  Coat it in the oil that’s already in the bowl, cover and let sit out at room temp for another few hours, about 4-5.

I’m not exactly sure the science of it, but slow rising is a mark of artesian quality bread.  It has a better texture, crust, and flavor.  It takes a lot more prep time but is well worth it.

Cut the ends off of your shallots and remove all of the skin.  Slice them so they make several concentric rings.  You could use any type of onion in this recipe, because they are cooked they will become soft and sweet, but I just love the flavor of shallots.

Heat up the 1/4 cup olive oil on the stove over medium heat in a large skillet.  Once warm add in the sliced shallots and spices and cook for about 5-10 minutes, until the shallots are soft and translucent.   Then add in the maple syrup and cook for another 5 minutes until it cooks off a little.

Let the shallot mixture cool thoroughly until it’s cool enough to handle.

Turn the ball of dough out onto a floured surface and dust lightly with additional flour.  press evenly into a rectangle and put a spoonful of the shallot mixture in the center.  Dust with flour and begin folding the dough over and over, and pressing it out, kneading the shallots into the dough slightly.  If any little pockets of shallots squeeze out simply cover with a little flour and fold them back into the dough.  Continue until the dough is manageable, then repeat with another scoop of the shallots, leaving about a 1/2 cup of the mixture reserved to put on top of the rolls.

Finally, pull the edges of the dough back and pinch together so it’s an even, round ball.  Cut through the dough in half, then again, until you have 8 even wedges of dough.  You’ll notice pockets of the shallots mixture, this is great because those will stay delicious sweet pockets of flavor in final product.

Carefully pull the solid floured edge of the dough over the rest of the roll so it is a small, evenly round little ball with the shallots tucked inside.  Repeat with all 8 rolls, then top them off with the remaining shallot mixture.

before the last riseafter the last rise

Let them rise again, this time in a warm place, for about an hour.  Once they are fluffy and large, bake them at 400F for 12-15 minutes, or until starting to brown to your liking.

They are best just out of the oven, warm, soft and full of delicious, sweet shallots.  Keep them in a air-tight container if you don’t plan on using them right away.  They would make great buns for burgers!

Yields 8 rolls


Would go great with:


4 Responses to “Maple Glazed Shallot Rolls”
  1. April says:

    Jacquie! I love all your recipe posts!

  2. Aesthetica says:

    I made these and they turned out GREAT!


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