* Exported from MasterCook *
Rolls, Cracked-Wheat Topknots
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Food Processor Grains
Hand Made Low Fat
Posted Side Dishes
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups boiling-hot water
1/2 cup medium bulgur -- (also called cracked wheat)
1 tablespoon table salt -- divided
1 1/2 cups whole milk
1 stick unsalted butter -- cut into pieces
2 1/4 teaspoon active dry yeast -- (a 1/4-oz pkg)
1/4 cup warm water -- (105-115F)
1 tablespoon mild honey -- or sugar
1 1/2 cups whole-wheat flour
3 cups all-purpose flour
1 large egg -- while beaten with
1 tablespoon water -- for egg wash
1 1/2 tablespoons flaky sea salt -- (preferably Maldon)
They've got substance, too, with a satisfyingly salty crust - flaky
sea salt has fantastic texture - embracing an enjoyably chewy,
pretzel-like interior.
Cooks' notes:
Rolls are best the day they're made but can be frozen (cool
completely, then wrap well) 1 month. Thaw, then reheat on a baking
sheet in a 350F oven until warmed through, 5 to 10 minutes.
Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt
in a small bowl and let stand until bulgur is tender, about 40 minutes.
While bulgur soaks, heat milk with butter in a small saucepan over
low heat just until butter is melted.
Stir together yeast, warm water, and honey in a large bowl and let
stand until foamy, about 5 minutes. (If mixture doesn't foam, start
over with new yeast.) Add flours and remaining 2 1/2 teaspoons table
salt to yeast mixture.
Drain bulgur in a sieve, then mix bulgur and milk mixture into flour
mixture with a wooden spoon or rubber spatula until a sticky dough forms.
Turn out dough onto a well-floured surface and knead, dusting surface
and your hands with just enough flour to keep dough from sticking,
until dough is elastic and almost smooth, 6 to 8 minutes. Form dough
into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with
plastic wrap and a kitchen towel and let dough rise in a draft-free
place at warm room temperature until doubled, 2 to 2 1/2 hours.
Line 2 large baking sheets with parchment paper.
Punch down dough (do not knead), then halve. Cut half of dough into
12 equal pieces (keep remaining half covered with plastic wrap). Roll
each piece into a 12-inch-long rope with floured hands (flour surface
only if dough is sticky). Make a loop with each rope, wrapping it
around fingers of one hand, then knot dough twice through loop,
leaving 1 end in center on top and tucking bottom end under. Transfer
to a baking sheet, arranging rolls 2" apart.
Make more rolls with remaining dough, transferring to second sheet.
Cover rolls with a kitchen towel (not terry cloth) and let rise in a
draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
Preheat oven to 375F with racks in upper and lower thirds.
Brush rolls with egg wash and sprinkle with sea salt. Bake rolls,
switching position of sheets halfway through, until golden brown, 20
to 25 minutes total. Transfer rolls to a rack to cool at least 20 minutes.
S(Internet Address):
"<https://www.epicurious.com/recipes/food/views/cracked-wheat-topknots-351420>"
Yield:
"2 dozen rolls"
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Per Serving (excluding unknown items): 146 Calories; 5g Fat (30.0%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 703mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1201