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Three-Grain Pan Rolls

2 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.

Recipes: Back to Breads | Back to Main Menu

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