Rustic Bulgar Rolls

• 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.
7. Enjoy!

Servings: 12

Nutrition Information