The Pioneer Woman Tasty Kitchen
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Cracked Wheat Rolls

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

These are the best rolls you will ever make. The perennial favorite for every holiday dinner in our house!

Ingredients

  • ¾ cups Bulgur Wheat (cracked Wheat)
  • ¾ cups Water
  • 1-½ cup Whole Wheat Flour
  • ½ cups Sugar
  • 2 teaspoons Salt
  • 2 envelopes Active Dry Yeast
  • 5 cups All Purpose Flour, Approximate
  • 2 cups Water
  • ½ cups Butter
  • 1 whole Egg

Preparation

1. Cook the bulgur wheat in 3/4 cups water in a small saucepan on the stove or in a glass container in the microwave. Heat to boiling and simmer five minutes until water is absorbed. Stir frequently. Cool.

2. In a mixing bowl, combine whole wheat flour, sugar, salt, yeast, and 1 cups all purpose flour.

3. Heat 2 cups water and 1/2 cup butter until very warm (120 degrees) and butter is soft or melted.

4. Mix liquid into dry ingredients on low speed with a paddle. Beat 2 minutes on medium speed. Beat in egg and one cup additional flour to make a thick batter. Beat 2 minutes . Add cooled bulgur wheat and 2 cups flour to make a soft dough.

5. Using a dough hook in the mixer, knead the dough, sprinkling more flour to keep from sticking. Continue kneading and sprinkling (adding about another cup of flour) until dough is a smooth elastic ball.

6. Turn dough out into a greased bowl and let rise until doubled, 1 1/2 hours.

7. Punch down dough. At this point the dough can be refrigerated for up to three days, punching down as necessary.

8. Cut dough into 30 equal size pieces and place one inch apart onto greased cookie sheets. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.

9. Preheat oven to 425 degrees. Bake rolls 15 to 20 minutes until golden brown. Brush tops of rolls with melted butter.

Just try not to eat one immediately!

3 Comments

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Clayvessel on 10.25.2010

Alie, I too have added more whole wheat flour at various times when I like them to have more whole grain. Experimentation is good but I would also note that sometimes this can affect the rising of the dough. The recipe as it is, is nearly fool-proof and sometimes changing the flour or sugar can make it less so. Good luck with it though! This is our favorite roll recipe and we use it for all special occasions.

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alie on 3.27.2010

These were very good.

I switched out a cup of AP flour for whole wheat. Next time I might even go one further. I will also cut the sugar down by a quarter. They aren’t “sweet” but I want to see how that effects the taste.

I also par baked and froze most of the rolls. Don’t yet know how well that worked, though I probably will tomorrow!

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smalltowngirl on 12.15.2009

Yummy! I can just smell their goodness! Gonna try this as soon as possible, thanks for sharing!

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alie on 7.10.2010

I really loved these rolls. Will certainly be making them again. They freeze really well, for anyone who is into that kind of thing!

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