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
  1. Preheat oven to 325°. Spray a 12-cup muffin pan with baking spray with flour.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/easy-sorghum-bread-rolls/