These rolls have an appealing golden color due to the maple syrup and sumac, and the five pepper spice mix gives the rolls a flavor pop. The spice mix has a separate entry. This recipe is from Savoring Spices and Herbs by Julie Sahni, page 247. We have found the one cup of water called for in the recipe may be too much; add one-half cup at first, then add a little more, if necessary.
3 cups unbleached all-purpose flour
2 tbsp Five Pepper Mix
1 pkg. active dry yeast
¼ cup warm milk
3 tbsp maple syrup
2 tsp kosher salt
1 tsp sumac (can substitute 1 tbsp lemon juice if sumac unavailable)
2 tbsp cilantro
1 cup water
2 & ½ tbsp olive oil
Egg whites for wash
1. Combine the flour and Five Pepper Mix in a large bowl.
2. Dissolve the yeast in the milk in a small bowl. Set aside is a warm place to proof for about 10 minutes, or until bubbly. Stir in the maple syrup, sumac, salt, cilantro, water, and 2 tbsp of the olive oil.
3. Pour the liquid over the flour and mix well to form a dough. Turn out onto a floured work surface and wash out and dry the bowl. Knead the dough for 10 minutes, or until smooth and satiny. Shape the dough into a ball, place in the bowl, and brush the top with the remaining ½ tsp olive oil. Cover the bowl and set aside in a warm place to rise until doubled in bulk, about 2 hours.
4. Preheat the oven to 400 degrees F. Grease a large baking sheet.
5. Punch down the dough, knead briefly, and divide into 16 portions. Shape each portion into a smooth ball. Place the balls on the baking sheet, about 2 inches apart. Cover loosely with plastic wrap or a towel and let rise until doubled in size, about 30 minutes.
6. Brush the tops of the rolls with the egg wash. Cut a cross on top with scissors. Bake in the upper level of the oven for about 15 minutes, or until light gold. Cool the rolls on racks.
7. Serve warm or at room temperature. (When cooled, can be frozen for up to 3 months.)
Makes 16 rolls.