4 tablespoons pure maple syrup (reserve 1 tablespoon)
1 cup hot water
1 (.25 ounce) package active dry yeast
1 large egg
1 cup whole wheat flour
1 1/4 cups all purpose flour
In large bowl combine 2 tablespoons butter, 3 tablespoons maple syrup and hot water. After mixture has cooled to lukewarm add yeast and stir to dissolve. Mix in egg, whole wheat flour and all purpose flour. Cover with lightweight towel and allow to double in size; approximately 45-60 minutes.
Spray standard size cupcake pan with nonstick baking spray. Punch down the dough and using a greased ice cream scoop divide dough into pan. Cover with plastic wrap that has been sprayed with nonstick baking spray and allow to double in size; approximately 30-40 minutes.
Combine 1 tablespoon melted butter with 1 tablespoon maple syrup. Brush over the tops of the rolls. Bake at 425 degrees for 11-13 minutes. Cool for ten minutes before removing from the pan.