This quick stir-together recipe uses unlined muffin tins to give that perfect homemade bread roll look without the hassle of making and shaping a yeasted dough.
Easy Sorghum Bread Rolls
Makes 12
Ingredients
- 2 cups whole buttermilk
- ¼ cup sorghum syrup or unsulphured molasses
- 1 large egg
- 2¼ cups whole wheat flour
- 1¼ cups all-purpose flour
- 1½ teaspoons kosher salt
- ¾ teaspoon baking soda
- 3 tablespoons old-fashioned rolled oats
- Lemon-Rosemary Butter (recipe follows), softened, to serve
Instructions
- Preheat oven to 325°. Spray a 12-cup muffin pan with baking spray with flour.
- In a medium bowl, whisk together buttermilk, sorghum syrup, and egg. In a large bowl, whisk together flours, salt, and baking soda until well combined; make a well in center. Add buttermilk mixture to flour mixture. Fold together using a spatula just until combined. Spoon dough evenly into prepared pan. Sprinkle with oats.
- Bake until deep golden brown and a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Serve with Lemon-Rosemary Butter.
Notes
PREP TIP: Make these rolls the day before your meal and reheat before serving. When the chicken is done roasting, place rolls on a baking sheet in the oven, turn oven off, and heat for 15 minutes while finishing the potatoes.
Lemon-Rosemary Butter
Makes about 2 cups
Ingredients
- 1 cup unsalted butter, softened
- 2 lemons, zested (about 1 tablespoon)
- 1½ teaspoons minced fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, combine all ingredients. Stir until fully combined. Transfer to a serving dish or store refrigerated in an airtight container for up to 1 week.
