Free Cream and Sugar Set with $250 purchase available March 1 - April 6, 2026, or while supplies last. Must use code SPRINGSET at checkout. Gift cards and taxes do not count toward the minimum purchase requirement. Only one gift per customer/transaction. Offer available at www.lecreuset.com and in Le Creuset Signature Stores while supplies last; not available in Le Creuset outlet stores. May not be combined with other offers. No adjustments to prior purchases. Offer subject to change without notice. If the qualifying product(s) purchased as part of a minimum spend offer are returned and the minimum spend value is therefore not achieved, the free gift with purchase must also be returned. If the free gift is not returned, Le Creuset will deduct the full SRP of the free gift from any refund amount due on the product purchased.

 

Free ground shipping on all orders of $99 or more from www.lecreuset.com valid in contiguous United States; offer not valid in Alaska or Hawaii. No promo code required. Does not apply to rush shipping. No adjustments to prior purchases. Offer subject to change without notice.

 

Items in bag
Use Up and Down arrow keys to navigate search results.
RECIPE

Seeded Sorghum Dinner Rolls

Speciality Bakeware

Bread

Over 2 hrs.

6-8

INGREDIENTS

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

RECIPE NOTES

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 oil

INSTRUCTIONS

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.

RECIPE NOTES

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 oil

INGREDIENTS

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

INSTRUCTIONS

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.

You May Also Like

Special offers

Cream and Sugar Set
Free with $250 Purchase
Use Code: SPRINGSET

 deep oven

SAVE $125
5.25 qt. Signature Rectangular Roaster >

offers

Build Your Own Set
Save up to 30%
Use Code: BUILDASET

 SEE ALL OFFERS