Cracked Wheat Rolls
|Bulgur||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Teaspoon|
|Warm water||2 Teaspoon|
|Safflower oil||2 Teaspoon|
|Milk||12 1⁄3 Tablespoon, scalded and cooled (3/4 Cup Plus 2 Teaspoon)|
|Whole wheat flour||1 Cup (16 tbs)|
|Unbleached flour||2 Cup (32 tbs) (Approximately)|
Soak bulgur in cold water until moisture is absorbed, an hour or more.
Dissolve yeast in warm water.
Stir in honey, oil, salt, cooled milk, and bulgur.
Mix in the flour to make a stiff dough.
On a floured pastry cloth, knead until dough is smooth and elastic.
Place into a greased bowl, turning once to grease top.
Cover with a cloth and let rise in a warm place until almost doubled in bulk.
Roll out on a lightly floured pastry cloth or bread board.
Cut into desired shapes.
Arrange on a greased baking pan and let rise in a warm place, covered, until almost doubled.
Brush tops of rolls lightly with melted butter or saf-flower oil.
Bake at 375° 15-20 minutes until golden brown.