My crafting and family life journal

Bulgur wheat rolls

We have had one crazy spring so far… for the past week the temperatures were in the low 80s, then today it dropped to the 50s with high winds. I hope that all of vegetables we planted will be okay…. Given today’s weather I thought that it would be a good idea to prepare the rolls for this weekends sandwiches.   One of my favorites to make are bulgur rolls. They are soft with a bit of crunch and hold up under sauces and other condiments.

image

Rolls ready to be filled with yummy goodies. The dough can be cut into smaller rounds for dinner rolls.

Ingredients

  • 2 cups water
  • 1/2 cup bulgur
  • 3 Tbsp butter
  • 1 Tbsp yeast
  • 1 1/3 cups warn water
  • 1/4 cup honey
  • 2 tsp salt
  • 1 egg
  • 3 cups unbleached all purpose flour
  • 3 cups whole wheat flour

Directions

  1. Add 2 cups water, bulgur and butter to a medium saucepan. Using a medium heat bring the mixture to a boil the turn the heat off.
  2. All the bulgur mixture to cool to room temperature.
  3. In a large bowl dissolve yeast in 1 1/3 cups of warm water.
  4. Mix the honey, salt, egg, flour and bulgur mixture into the yeast. The dough should be soft and slightly tacky, but not sticky. Add more flour if needed.
  5. Allow the dough to rest for 15 minutes.

    image

    Dough ready for first rise

  6. Knead the dough for 5-10 minutes or until it becomes a smooth ball.
  7. Place dough in a greased bowl and allow to rise for an hour or until double.

    Dough doubled

    Dough doubled

  8. Punch the dough down and let it rest for 10 minutes.
  9. Shape or cut into rolls and place on a prepared baking sheet.
  10. Let rise for 45 minutes or until double in size.

    Rolls ready to go into a 350 degree oven

    Rolls ready to go into a 350 degree oven

  11. Bake in a 350 degree oven for 20-25 minutes.
  12. Place on a rack to cool.

Note: unused rolls freeze well. When ever I make a batch I freeze any that I do not intend to use right away. The frozen roll taste just as fresh as the newly baked ones.

Recipe adapted from the Home Joys blog

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