| |
| |
| 1/2 C |
|
Bulgar, dry |
|
| 1 C |
|
Water, boiling water |
|
| 1 envelope |
|
Dry yeast |
|
| 1/4 C |
|
Water, lukewarm |
|
| 1 C |
|
Skim milk |
|
| 2 Tbl |
|
Fresh rosemary leaves |
|
| 4 Tbl |
|
Olive oil |
|
| |
| 1 Tbl |
|
Honey |
|
| 1 Tbl |
|
Brown sugar |
|
| 1 tsp |
|
Salt |
|
| 1 |
|
Egg, beaten |
|
| 1.5 C |
|
Whole wheat flour |
|
| 1.5 C |
|
All-Purpose flour |
|
|
|
|
| |
| 1 |
Place the bulgur into a bowl and pour out the boiling water over it. Cover and soak it for an hour until it has absorbed all the water |
| 2 |
Sprinkle the yeast over the warm water and stir to dissolve. Scald the milk in a pan (heat until it starts to bubble around the edges of the pan). Add the rosemary, oil, honey, brown sugar, salt and beaten egg, and mix until all come together. |
| 3 |
Cool to lukewarm and mix in the bulgar and the flour. Start with a mixer, and finish it by hand. |
| 4 |
On a lightly floured surface, knead it well until elastic and smooth. Make a round, and place it in a greased bowl. Cover and let it rest until it has doubled in size.
|
| 5 |
Roll it out into approx 12 balls ( depending on the size) and brush each with a tiny bit of olive oil. , Place rolls onto a greased baking sheet and let them rise until almost doubled in size. |
| 6 |
Bake in a preheated 400F oven for 15-20 minutes or until risen and browned. Enjoy! |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
200.50 |
|
| Calories From Fat (24%) |
|
48.05 |
|
| |
|
% Daily Value |
| Total Fat 5.45g |
|
8% |
|
| Saturated Fat 0.84g |
|
4% |
|
| Cholesterol 20.85mg |
|
7% |
|
| Sodium 212.48mg |
|
9% |
|
| Potassium 98.62mg |
|
3% |
|
| Carbohydrates 32.31g |
|
11% |
|
| Dietary Fiber 1.18g |
|
5% |
|
| Sugar 3.74g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 31.13g |
|
|
|
| Protein 5.63g |
|
11% |
|
|
|
| | |
|
|
