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1
In a small saucepan over medium-high heat, warm the milk until bubbles begin to form around the edges.
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2
Remove the pan from the heat, add 4 Tbsps.
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3
(half a stick) butter and one-fourth cup syrup and cool until the butter has melted and the mixture is warm to the touch (about 110 degrees).
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4
Stir in the yeast and allow to sit until the mixture is bubbly, 5 to 10 minutes.
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5
Meanwhile, place the flours and salt in the bowl of a standing mixer fitted with a dough hook and combine over low speed; alternatively, whisk together the flours, gluten and salt in a large bowl.
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6
Stir the mustard into the bubbly yeast mixture, then slowly pour the mixture into the flour while mixing over low speed, until the flour is incorporated.
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7
Mix the dough until it is soft, smooth and elastic, about 5 minutes in a mixer and 10 minutes by hand.
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8
Add a little flour as needed if the dough is too moist.
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9
Turn the dough out onto a lightly floured board or surface and knead for a minute or so.
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10
Place the dough into a large buttered bowl, turning the dough so the surface is lightly coated with butter.
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11
Cover the bowl with a towel or loosely with plastic wrap and allow to rise in a warm place until doubled, 1 to 1 1/2 hours.
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12
Line 2 baking sheets with buttered parchment paper.
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13
Punch down the dough and divide it into 24 pieces.
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14
Roll each piece into a smooth ball and place the balls on the parchment, spreading them out in even rows on the two sheets.
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15
Cover loosely with buttered plastic and allow to rise in a warm place until almost doubled, about 1 hour.
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16
Preheat the oven to 400 degrees.
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17
Melt the remaining 2 Tbsps.
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18
butter and mix together with the remaining maple syrup to form a glaze.
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19
Brush the rolls evenly with the glaze and place the trays in the oven.
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20
Bake the rolls until golden brown, about 15 minutes, rotating the trays halfway through for even baking.
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21
Remove from the oven and place the rolls, still on the parchment, on racks to cool completely.
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22
Store the cooled rolls in sealable plastic bags for up to three days at room temperature, or freeze for up to one month.
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23
Reheat the rolls (at room temperature) on a tray in a 350-degree oven for 3 to 5 minutes before serving.
