Bountiful Breads

EASY SORGHUM ROLLS

This quick stir-together recipe uses muffin tins to give a perfect homemade bread roll look without the hassle of making and shaping a yeasted dough.

Makes 12

2¼ cups whole wheat flour
1¼ cups all-purpose flour
1½ teaspoons kosher salt
¾ teaspoon baking soda
2 cups whole buttermilk
¼ cup sorghum syrup
1 large egg
3 tablespoons old-fashioned rolled oats
Lemon-Rosemary Butter (recipe follows)

1. Preheat oven to 325°. Spray a 12-cup muffin pan with baking spray with flour.

2. In a large bowl, whisk together flours, salt, and baking soda until well combined; make a well in center.

3. In a medium bowl, whisk together buttermilk, syrup, and egg. Stir buttermilk mixture into flour mixture just until combined. Spoon dough evenly into prepared pan. Sprinkle with oats.

4. Bake until golden brown and a wooden pick inserted in center comes out clean, about20 minutes. Let cool in pan on wire rack for10 minutes. Remove from pan; serve warm with Lemon-Rosemary Butter.

LEMON-ROSEMARY BUTTER

Makes about 1 cup

1 cup unsalted butter, softened
1 tablespoon lemon zest
1½ teaspoons minced fresh rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper

1. In a medium bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 1 week.

KITCHEN TIP

Unsulphured molasses can be substituted for sorghum syrup. Rolls can be baked a day ahead and stored in an airtight container. Reheat them in a 250° oven for 15 minutes before serving.

ORANGE STICKY BUNS

Bring some serious indulgence to your holiday breakfast table with these sticky-sweet treats.

Makes 9

10 tablespoons unsalted butter, softened and divided
¼ cup granulated sugar
1 tablespoon orange zest
¾ cup firmly packed light brown sugar
⅓ cup cane syrup
3 tablespoons orange liqueur*
1½ cups pecan halves
2 (16.3-ounce) cans refrigerated biscuits*

1. Preheat oven to 350˚. Spray an 8½-inch square baking pan with baking spray with flour.

2. In the work bowl of a food processor, process together 4 tablespoons butter, granulated sugar, and zest until mixture is fluffy and pale orange in color.

In a small bowl, whisk together brown sugar, cane syrup, liqueur, and remaining 6 tablespoons butter until well combined. Pour mixture into prepared pan, and sprinkle with pecans (do not stir together).