These cracked wheat rolls are a staple on my holiday meal table. My family expects to see them Thanksgiving, Christmas and Easter. We make little turkey sandwiches on these rolls with the leftovers from dinner. They are so easy to make they are positively fool proof. I think that means any fool can make them, or even if you fool around you can't mess them up. Or something. They were a big hit when I brought the recipe into the cafe where I baked last year. My friend uses them in her soup business. The photo is from when I made eight dozen for a fund raising event dinner. They really are a crowd pleaser.
I cut this recipe out of a Good Housekeeping magazine about twenty-five years ago when I was making my first full-out Thanksgiving dinner. I think most of what I made then came from Good Housekeeping. I guess I'm just like Grandma because I am still using that stained old clipped recipe.
I love these rolls because they are so easy to make. Here's the recipe:
¾ cup bulgar (cracked wheat)
1 cup whole wheat flour
½ cup sugar
2 teaspoons salt
2 pkg. dry yeast (or 4 teas. yeast)
about 5 cups all purpose flour
- In a small saucepan over medium heat, heat bulgar and ¾ cup water to boiling. Reduce heat to low and simmer for five minutes until water is absorbed. Stir to keep from scorching. Remove from heat and cool.
- In large mixing bowl, combine whole wheat flour, sugar, salt, yeast and 1 ¼ cups white flour. In a large glass measuring cup, heat 2 cups water and ½ cup butter in a microwave until very warm (120°-130°) Butter does not need to melt completely.
- With mixer on low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium and beat for two minutes occasionally scraping bowl. Beat in egg and ¾ cup flour to make a thick batter; continue beating two minutes, scraping bowl. Stir in cooled bulgar wheat and 2 ½ cups flour to make a soft dough.
- Knead dough in mixer or by hand until smooth and elastic, about ten minutes, adding more flour as necessary to keep from sticking.. Shape dough into a ball and place in a clean, greased bowl, turning dough over so top is greased. Cover with plastic wrap and let rise in a warm place (80° to 85°) until doubled, about 1 ½ hours.
- Punch down dough. (At this point, dough can be covered tightly with plastic wrap and refrigerated up to three days, punching down occasionally until ready to use.)
- Grease two 15 ½ “ by 10 ½ “ pans. Cut dough into 30 equal pieces (or smaller if desired), shape into balls and place in pans. Cover with plastic wrap and let rise in a warm place until doubled, about 1 ½ hours.
- Preheat oven to 425° F. Bake rolls 15 to 20 minutes until golden. Remove from pans and brush tops with melted butter.