In a small bowl, combine the maple syrup, yeast, and warm water and proof for 5 minutes or until foamy.
In the bowl of a mixer, fitted with a dough hook, combine the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is gripping around the hook.
Transfer the dough to a work surface and knead 2 to 3 minutes, until smooth and barely sticky. Form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 1 - 1.5 hours, until the dough has about doubled in size.
Line a large baking sheet (or two medium) with parchment paper, spray with cooking spray, and set aside.
Turn the dough out onto an unfloured work surface and divide into 8 equal pieces. Form each piece into a ball. Keep any dough you are not working on covered in plastic wrap.
Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so your fingers are centered on top of the rope. Take each end of the dough and fold over your fingers, so that the ends overlap by about 2 inches. (see photo). Turn your hand over, so the overlapped ends are between your fingers and the countertop, and roll your hand on the countertop to seal the two ends together.
Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
