Robert Frost Rolls (And Bread)

• 1 scant tablespoons dry yeast (I use SAF)
• 1/3 cup warm water
• 2 cups unsweetened applesauce
• 1/2 cup pure maple syrup (I use Grade "B")
• 1 cup mayonnaise (don't use "lite")
• about 4 cups stone ground whole wheat flour
• 2 cups unbleached all-purpose flour
• A pinch of sea salt
• 1/4 cup unsalted butter at room temperature
• 1 cup coarsely chopped toasted walnuts and sunflower seeds
• Extra maple syrup for drizzling

1. Dissolve yeast in water. Mix in everything else except the nuts. Knead nuts in for at least 10 minutes. Let rise until doubled in bulk (in an oiled bowl or extra large plastic bag).
2. Punch down, and form into large round loaf. Place on an oiled baking sheet. Cover and allow to rise until almost doubled in bulk.rn2a.tor rolls -- Knead without nuts. Let rest for about 15 minutes for the gluten to settle, then divide in half and roll out into a rectangle about 10 x 14 inches.
3. Spread with softened butter and sprinkle with maple syrup and nuts and roll up like a jelly roll. Cut into rolls 1 1/4 inch thick. Place in 9x9" pans, with sides just touching. Drizzle maple syrup over top and sprinkle on any remaining nuts. Let rise until almost double in bulk.
4. Heat oven to 350 degrees F. Bake bread in preheated oven for approximately one hour. Baking time for rolls is about 25 minutes. Check the bottom to hear that they tap hollow.
5. Drizzle additional maple syrup over the cooling sticky buns.

yeast, water, unsweetened applesauce, maple syrup, mayonnaise, stone ground, flour, salt, unsalted butter, walnuts, extra maple syrup

Taken from food52.com/recipes/8131-robert-frost-rolls-and-bread (may not work)