Rolls, Whole Grain
- 2 cups water, divided for bulgur, or 1 1/2 cups water for cooked grain
- 1/2 cup bulgur or 1 cup cooked grain
- 1/4 cup honey (not raw)
- 1/2 cup olive oil
- 1/2 tsp rice vinegar
- 1 Tb quick-rise yeast
- 5 cups whole wheat bread flour, divided
- 2 tsp salt
Bring 1 1/2 cups water to a boil in a small saucepan. Add bulgur and return to a full, rolling boil. Cover, lower heat, and simmer for 10 minutes. Let stand for 5 minutes. Add 1/2 cup cool water to bring temperature down. (If using cooked grain, bring 1 1/2 cups water to a boil, add cooked grain, and remove from heat.)
Stir honey, oil and vinegar into hot grain mixture. Take the temperature of the mixture and follow yeast package recommendations, letting it cool if necessary.
In a stand mixer, mix 4 cups flour with yeast and salt. Using a dough hook, stir in the grain mixture. Knead to mix. When flour is mixed in, knead in the remaining cup, to make a soft dough. The dough will seem sticky in the bowl but you should be able to handle it without it sticking to your hands. Oil a large mixing bowl and scrape the dough into the bowl. Cover tightly and let rise in a warm place for at least 45 minutes, and up to 3 hours.
Oil a heavy sheet pan. Preheat oven to 375. The dough should be bigger than it was. Tear off small handfuls of dough, about 3/4 the size you would like them to be. Roll each piece into a ball and place on the oiled pan. Lightly cover with plastic wrap. Let rise in a warm place for at least 30 minutes.
Bake for 15 minutes. Place on a rack to cool.
May add herbs, nuts or cheese to the dough.