Buckwheat Maple Pepper Rolls

A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal. Before adding the cracked black pepper, I put it into a mortar and pestle to enliven the flavor.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 36 rolls
Author Mark Oppenneer


  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • ½ cup warm water about 110 degrees
  • 2 cups warm milk about 110 degrees
  • cup maple syrup
  • 2 cups buckwheat flour
  • ¼ cup vegetable oil
  • 2 eggs
  • 1-2 tablespoon(s) cracked black pepper
  • 2 teaspoons salt
  • 4-5 cups unbleached flour
  • Additional oil optional


  1. In a large bowl, stir yeast into water to soften.
  2. Add milk, maple syrup, buckwheat flour, oil, eggs, salt, cracked black pepper, and 1 cup unbleached flour. Beat vigorously for two minutes.
  3. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  4. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  5. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  6. Turn the dough out onto a lightly oiled work surface. For loaves, shape dough and place on a well-greased baking sheet. For rolls and knots, shape dough and place on well-greased muffin pan. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  7. About 10 minutes before baking, preheat oven to 375 degrees.
  8. Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  9. Immediately remove loaves from pans and cool on a rack.