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.
- 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
- 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.
- All the bulgur mixture to cool to room temperature.
- In a large bowl dissolve yeast in 1 1/3 cups of warm water.
- 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.
- Allow the dough to rest for 15 minutes.
- Knead the dough for 5-10 minutes or until it becomes a smooth ball.
- Place dough in a greased bowl and allow to rise for an hour or until double.
- Punch the dough down and let it rest for 10 minutes.
- Shape or cut into rolls and place on a prepared baking sheet.
- Let rise for 45 minutes or until double in size.
- Bake in a 350 degree oven for 20-25 minutes.
- 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