Home Bread-Bakers v117.n049.2

Cracked-Wheat Topknots Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 15 Dec 2017 11:58:06 -0800
* 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):
   "2 dozen rolls"
                                     - - - - - - - - - - - - - - - - - - -

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