Three-Grain Pan Rolls2 cups water 1/2 cup bulgar* 1 pkg. active dry yeast 1 cup warm milk 1/2 cup quick-cooking oatmeal 1/3 cup honey 2 eggs 2 tsp. salt 3/4 tsp. pepper 1 1/2 cups whole wheat flour 2 1/2 to 3 1/2 cups all-purpose flour 2 T. olive or canola oil 2 tsp. each celery seed, fennel seed and sesame seeds 1 tsp. poppy seeds In a sauce pan, bring water to boil; add bulgur. Reduce heat; simmer for 15 minutes. Drain. In a large mixing bowl dissolve yeast in warm milk. Add oatmeal, honey, eggs, salt, pepper, bulgur, and whole wheat flour. Stir in enough flour to form a soft dough. Turn onto lightly floured surface; knead until elastic. Place in bowl, cover, and allow to rise until doubled in bulk, about 1 1/4 hours. Punch down and divide into 22-24 pieces. Form dough balls and place in greased 9-inch round baking pans. Brush with oil. In small bowl combine seeds; sprinkle over rolls. Allow rolls to rise until doubled in bulk. Bake 375° for 18-22 minutes or until golden brown. * Bulgar is available in the cereal aisle, with rice produces, or organic foods. |
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