I used my Kitchen Aid, but you could knead by hand.

Combine water, yeast, syrup, sugar, eggs, butter and extract in your mixer fitted with the dough hook. (If you like a sweeter challah, feel free to adjust sweetener to your taste. This challah is not overly sweet. It is just right!) Blend until smooth.

Mix the flour with the salt and then slowly add about 4 cups to the wet mixture in your mixing bowl. This will start to come together around the dough hook. Mix in another cup. Using floured hands scoop out the dough onto a floured surface. Slowly knead in the rest of your flour. This dough will not be sticky, but it also shouldn’t be dry. It should feel nice and smooth and elastic and springy! Knead a few minutes and then place in a greased bowl. Set this in a warm spot covered with a kitchen towel. I put it in my living room window where the sun comes in! Leave for about 2 hours to rise.

Dough should be about 2x its original size. Punch down, divide into sections and cut into pieces to use for rolls. You should get 18-24 depending on the size you want. Shape and place in greased muffin pans. Let rise for about 20 minutes.

Brush with 1 egg yolk mixed with about 2 T water. Sprinkle with raw sugar.

Bake in a preheated 350 degree oven for about 20 minutes depending on the size of the roll. They should be gold and sound hollow when thumped. Brush them with maple syrup after they cool a few minutes. Let the syrup sink in. They will not be sticky.Serve and  slather with maple butter. Yum, yum, yum!

To make maple butter:

Using a hand held mixer or a strong whisk, combine softened butter with maple syrup. Refrigerate until needed.