Makes2 dozen rolls
- Active time:1 hr
- Start to finish:5 3/4 hr (includes rising)
February 2009
Who knew rolls could be so, well, adorable? But of course looks aren’t everything: They’ve got substance, too, with a satisfyingly salty crust—flaky sea salt has fantastic texture—embracing an enjoyably chewy, pretzel-like interior.
-
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
teaspoons
active dry yeast (a 1/4-oz package)
-
1/4
cup
warm water (105–115°F)
-
1
tablespoon
mild honey or sugar
-
1 1/2
cups
whole-wheat flour
-
3
cups
all-purpose flour plus more for kneading and dusting
-
1 large egg white beaten with 1
tablespoon
water for egg wash
-
1 1/2
tablespoons
flaky sea salt (preferably Maldon)
-
Stir together boiling-hot water, bulgur, and 1/2 tsp 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.
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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 tsp table salt to yeast mixture.
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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.
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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.
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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.
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Line 2 large baking sheets with parchment paper.
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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 inches apart.
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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.
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Preheat oven to 375°F with racks in upper and lower thirds.
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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.
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 350°F oven until warmed through, 5 to 10 minutes.
- We’ve also got a web-exclusive recipe using the leftover bulgur.
