Seeded Sorghum Dinner Rolls
Created for the Pumpkin Cocotte
Soft, sweet and topped with a crunchy seed mixture, these rolls are sure to become an autumn favorite. Baked and served in our Pumpkin Cocotte, they make a show-stopping side dish.
Recipe provided by love & olive oilIngredients:
- 1/2 cup whole milk
- 3 tablespoons sorghum syrup (sustitute light molasses or raw honey if necessary)
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons instant yeast
- 3 tablespoons butter at room temperature, cubed
- 1 3/4 cup all-purpose flour
- 1 egg white, lightly beaten with 1 Tbsp water
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon flax seeds
Heat milk to 95°F to 100°F. In a large mixing bowl or the bowl of a stand mixer, combine milk with sorghum syrup and salt. Stir to combine. Sprinkle yeast over the top and let sit 5 minutes or until foamy.
Add butter and flour and mix until combined. Knead until dough is soft and smooth, about 5 minutes. Dough will be soft and pliable but still a bit sticky.
Transfer to a lightly oiled bowl. Cover with a clean towel and let rise 2 to 3 hours or until doubled in size.
Heat oven to 400°F. Generously butter the Pumpkin Cocotte.
Punch down the dough and divide into 7 equal pieces, rolling each into a smooth ball. Arrange in the cocotte in a flour pattern, with one ball in the middle and six balls evenly spaced around the edge.
Lightly brush the tops of the rolls with the egg wash. Sprinkle the seeds generously. Cover and let rise until slightly puffed, about 30 minutes.
Bake 20 to 25 mintues or until the tops are golden. Remove from the oven and let cool slightly before serving.