RUSTIC BULGAR ROLLS
photo credit: Dave Lifson via flickr creative commons
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
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