Three Grain Pan Rolls

Name: Three Grain Pan Rolls
Ingredients: 2 cups water; 1/2 cup bulgur; 1 package (1/4 ounce) active dry yeast; 1 cup warm 2% milk (110° to 115°); 1/2 cup quick-cooking oats; 1/3 cup honey; 2 eggs; 2 teaspoons salt; 3/4 teaspoon pepper; 1-1/2 cups whole wheat flour; 2-1/2 to 3-1/2 cups all-purpose flour; 2 tablespoons olive oil; 2 teaspoons each celery seed, fennel seed and sesame seeds; 1 teaspoon poppy seeds

14 ingredients

6 steps

Ingredients

2 cups water
1/2 cup bulgur
1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup quick-cooking oats
1/3 cup honey
2 eggs
2 teaspoons salt
3/4 teaspoon pepper
1-1/2 cups whole wheat flour
2-1/2 to 3-1/2 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons each celery seed, fennel seed and sesame seeds
1 teaspoon poppy seeds

Directions

1

In a large saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.
2

In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
3

Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
4

Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball. Brush two 9-in. round baking pans with some of the oil.
5

Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.
6

Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks.