Maple Butter Twists

Thanksgiving. The whole family at my apartment. Fourteen people minus Marc. Thirteen. The number thirteen at a table that should hold fourteen. The food was the full production plus Lil Marc's Plate, which I have made a permanent part of the menu. Aiden said grace and mentioned Marc. Mama ate two plates. Dad ate one. The food held the family. The family held the grief. The grief held the memory. And the memory held the love.

Lil Marc’s Plate is a permanent part of the menu now — it always will be — and every dish on that table carries weight it didn’t used to carry. These Maple Butter Twists were the bread I made that day, and something about the sweetness of the maple against all that grief felt exactly right — not too much, not trying too hard, just warm and honest and present. I’ve made them every Thanksgiving since, and every time I twist the dough I think about how the family held the grief and the grief held the memory, and somehow these rolls are part of that now too.

Prep Time: 20 min (plus 1 hr 30 min rise) | Cook Time: 20 min | Total Time: ~2 hr 10 min | Servings: 12 twists

Ingredients

3/4 cup whole milk, warmed to 110°F
2 1/4 tsp active dry yeast (1 standard packet)
1/4 cup pure maple syrup, divided
2 1/2 cups all-purpose flour, plus more for dusting
1/2 tsp fine salt
1 large egg, room temperature
4 tbsp unsalted butter, softened, divided
For the filling: 3 tbsp unsalted butter, softened
3 tbsp pure maple syrup
2 tbsp light brown sugar, packed
1/2 tsp ground cinnamon
For the glaze: 2 tbsp unsalted butter, melted
2 tbsp pure maple syrup
1/4 cup powdered sugar, sifted

Instructions

Activate the yeast. In a small bowl, stir together the warm milk and 1 tbsp of the maple syrup. Sprinkle the yeast over the top and let sit undisturbed for 5–10 minutes until foamy and fragrant.
Mix the dough. In a large bowl, whisk together the flour and salt. Add the yeast mixture, remaining maple syrup, egg, and 4 tbsp softened butter. Stir until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead. Knead the dough for 6–8 minutes until smooth and elastic, adding flour 1 tbsp at a time only if the dough sticks. Shape into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
Make the filling. Beat together the softened butter, maple syrup, brown sugar, and cinnamon until smooth and spreadable. Set aside.
Shape the twists. Punch down the risen dough and roll it out on a lightly floured surface into a 12x10-inch rectangle. Spread the maple butter filling evenly over the entire surface. Fold the dough in half lengthwise to create a 12x5-inch rectangle, pressing gently to seal the edges. Cut crosswise into 12 equal strips (each about 1 inch wide).
Twist and proof. Holding each strip at both ends, twist in opposite directions 2–3 times, then lay flat on a parchment-lined baking sheet, spacing about 2 inches apart. Cover loosely and let rise an additional 30 minutes.
Bake. Preheat the oven to 375°F. Bake the twists for 18–22 minutes, until puffed and deep golden brown on top.
Glaze and serve. Whisk together the melted butter, maple syrup, and powdered sugar until smooth. Brush generously over the warm twists straight from the oven. Serve warm.

Nutrition (per serving)

Maple Butter Twists — The Rolls That Held Fourteen Seats