Bulgur Wheat Dinner Rolls by DK on Aug 5, 2009
"I have this disease called CDUWG - Compulsive Disorder of Using Whole Grains! I am actually wondering if Whole Foods will bestow upon me a special award for being the reason for consumption of at least 50% of their wholegrain bulk produce!!! "
My husband forced me to start off my post by uttering these two first lines! It astounds him to see me always shopping for them even on a vacation. If we visit any new place, I will surely make it high priority to visit their local shops and search for any new kind of grain that I have not laid my hands on! One such visit to a shop in Vancouver, I got my hands on a pamphlet which had some amazing whole grain recipes. It has only 4-5 - all of them baking recipes and I treasure it like a souvenir.
This recipe is from that small pamphlet which I have halved. Instead of using dried rosemary which the recipe asked for, I used fresh ones from my backyard. I also replaced regular sugar with honey and butter with vegetable oil. Other than this, the recipe is the same.
- Cook time:
- Prep time:
- Yields: Makes about 10 rolls
Ingredients
- 1/2 cup bulgur (bulghur or burghul)
- 1 cup boiling water
- 1 envelop dry yeast (2-1/4 tsp)
- 1/4 cup lukewarm water
- 1 cup milk
- 2 tbsp fresh rosemary leaves
- 4 tbsp vegetable oil
- 2 tbsp honey
- 1 tsp salt
- 1-1/2 cups whole wheat flour
- 1-1/2 cups all purpose flour
Method
1.
Place the cracked wheat (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. Heat the milk in a pan until it starts to bubble around the edges of the pan. Add the rosemary,oil,honey and salt and mix until all come together.
3.
Cool to lukewarm and mix the cracked wheat and the flour gradually until it is too stiff to beat.
4.
On a lightly floured surface, knead it well until elastic and smooth.
5.
Make a round, and place it in a greased bowl.
6.
Cover and let it rest until doubled.
7.
Roll it out into approx 10 balls ( depending on the size), place it on a greased baking sheet and let it rise until almost doubled in size.
Bake in a preheated 400F oven for 15-20 minutes or until risen and browned.
Serve it warm in a basket with some hearty soup.
These are soft and they keep very well - I wrapped them in a plastic ziplock and stored them in a cool place. They lasted out for 3-4 days for us. With the aroma and light taste of rosemary, it made a very chewy roll.
Serve it warm in a basket with some hearty soup.
These are soft and they keep very well - I wrapped them in a plastic ziplock and stored them in a cool place. They lasted out for 3-4 days for us. With the aroma and light taste of rosemary, it made a very chewy roll.
Filed Under these categories
- 226 American
- 154 Baking
- 366 Cuisine
- 39 Eggless Breads
- 77 Healthy Baking
- 206 Healthy Foods
- 113 Wholegrain
- 28 Yeast Breads
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2 Member Reviews
By Annie on Jan 11, 2012
Great recipe. I used flax seeds instead of rosemary because fresh rosemary is not easily available in my area...used olive oil instead of veg oil, and replaced half a cup of the all purpose flour with oats. It was moist inside with a light crunch on the outside. how did you get the buns to become a deep brown though?
By Susan on Mar 2, 2011
Yet another great recipe. Love this site.
I made these last night and served them with minestrone soup - perfect together.
Thanks for sharing your genius with me.
30 Comments
By olive on Feb 6, 2013
o yeah! these rolls are a great place for bulgur to nestle into.
These rolls are amazing!! Soft and chewy perfect for my fav soup I make. I changed this recipe to suit what i have- all three cups of flour to all-purpose white makes the rolls flufffy and soft. and rather than rosemary (which i wish to try rosemary got to love fresh rosemary) used 1tablespoon of dried sage which goes well in rolls and buiscuits. n Keep up the good work chefs :)
Also Ania makes a good observation; your instrustions do not specify when to add the yeast mixture. I figure to add it with the rest of the liquids. Is this correct?
By Ania on Jun 15, 2012
What do you do with the yeast/water mixture? Do you add it to the milk mixture? Thanks!
By Laura on Jan 24, 2012
This recipe sounds wonderful! Several members of my family will not eat Rosemary, saying that it is too piney. Do you have any other flavor options that you feel would work in its place?
By Suebee on Jan 5, 2012
Oh someone asked about measurement od yeast one packet is one tablespoonful I also buy it in bulk lose
By Suebee on Jan 5, 2012
You can make this with palm sugar too and use pine needles cut very tiny at Christmas time it's wonderful! High in vit c dry the needles and ren them through a coffee mill or blender is what I do it gave a citress taste
By Amal on Nov 5, 2010
hiii dk
how much is 1 envelop of yeast. we get the tin of small granules of yeast out here in Qatar. Could you please help me out with this measurement.
thank you.... :)
2-1/4 tsp
By Amal Jacob on Oct 10, 2010
wow really awesome pictures.. i love whole grains toooo... i adore the bread sections in shops.... luv your site.... :) :)
By Sudha on Jul 6, 2010
CAn you please post of the recipe of Chessecake factory's dark bread.
By aruna mahesh on Jun 17, 2010
a visit to your site always compels me to bake. bulgur-wholewheat is great idea for wholegrain baking. gonna try it for sure
By trupthi on Apr 27, 2010
Hi Dk,This is the first recipe i tried from ur blog and it has turned out very good( though i didnt get the brown color like in the pic :( ) .i ate this these rolls with oilve oil & balsamic vinegar dip..look forward to try more recipes from your blog.Thanks
By D on Mar 22, 2010
Hey, these look great, exactly what I've been looking for...just wondering if they freeze well? I like to bake all at once and portion things out for the month...or would you suggest freezing prior to full bake?
I have never tried freezing them hence I am not too sure. I think u can freeze them after cooling them in an air tight bag. But personally I cannot vouch for it having never tried so before. Sorry for the insufficient help --DK
By Stef on Dec 6, 2009
These rolls are so delightful! I love bulgar wheat and had been wanting to try them for some time and finally got around to it today. The bulgar definitely keeps the inside moister than most dinner rolls, a wonderful texture in my opinion! Only things I changed was reducing the oil by 2 tbsp (used olive) and used light silk soy milk to make them pretty much vegan. I'll definitely be making them again and profiling them on my blog at some point.
By sowmya on Aug 18, 2009
Sure Thanks..Looking forward for your whole wheat roll.I am trying your Banana Cardamom bread.I will post comments how that turns out for me
Thanks
Sowmya
By sowmya on Aug 18, 2009
Sure Thanks..Looking forward for your whole wheat roll
You know what..now i am trying your Banana Cardomom bread.I will post comments
as soon as i am done with that
Thanks
Sowmya
By sowmya on Aug 17, 2009
Hi DK
Can i just replace all the flour here as whole wheat flour ?
including the bulgur..
The recipe showcase is the Bulgur by itself...I will soon be posting whole wheat dinner rolls which will be more apt for your query - DK :)
Thanks
Sowyma
By sowmya on Aug 17, 2009
Hi DK
Can i just replace all the flour here as whole wheat flour ?
I think you can - the only thing is that the rolls would be little denser than v chewy and light. But it would still taste yum - DK :)
By Luana on Aug 11, 2009
Oh, they look delicious! I just got some bulgur today to make tabbouleh, and I may have to try these rolls later this week.
By bergamot on Aug 11, 2009
Very nice... despite having whole grains they look yummy
By sathya sankar on Aug 6, 2009
Amazing dinner rolls, very healthy n unique :)
By shaista on Aug 6, 2009
I have got some awards and tag for u, please accept it
By shaista on Aug 6, 2009
I couldnt help smiling at the very disorder u mentioned in ur post...Amazing recipe..nice click
By veggiebelly on Aug 5, 2009
Wow! That looks amazing!...and with all that rosemary?! youre killing me! love the the picture of the bread on the baking sheet. You are quite the grain hunter, arent you! How different do these taste from regular wheat rolls?
It dint taste all that different. It was v chewy inside and crusty on the outside. Serve them warm :). Grain hunter! Like that name - should probably change my site to that!!!!
By singh b on Aug 5, 2009
the rolls looking very tasteful and one more thing that these rolls egg and fat free so that is very good for dinner rolls .................thanks for such a nice recipe .............
By PARI on Aug 5, 2009
Hi DK , I would love to have CDUWG. It's healthy to have that. Your rolls are just waiting for a bowl of soup.
By Pavani on Aug 5, 2009
Yummy rolls DK.. You sure have a very fancy disorder.. but a good and healthy one..
By Dips on Aug 5, 2009
Great looking rolls !! and so healthy too...great job !!
By Desi Soccer Mom on Aug 5, 2009
Love the dinner roles. Healthy and homemade. Can't beat that!
Thank you for adding me to your blog roll.
By Priya on Aug 5, 2009
WOww who will think this sort of yummy dinner rolls DK!!! very innovative!!
By Medhaa on Aug 5, 2009
I love the first few lines, seems that he has a good sence of humour. the rolls look lovely, just needs a bowl of soup.
By macaronsandminuets on Jan 21, 2016