I made these rolls to use as hamburger buns for my Almond Lentil Burgers I made last weekend. I definitely still need to work on my shaping and weighing of the dough but the flavor was there. The recipe said it made 16 rolls. I wanted the rolls bigger because they were going to be hamburger buns, so I made eight rolls from the recipe. I think each bun weighed about 5 pounds (after baking), but my mom had a good idea to cut out the center, save that for breakfast and use the bottom and top for the buns. It worked out great!
sponge
1 cup medium grain bulghur
1 1/2 cups boiling water
2 tbsp butter
1 tbsp dry yeast
1/2 cup lukewarm water
3 tbsp brown sugar
1 cup unbleached white bread flour
dough
2 eggs, beaten
1 tsp salt
3 to 4 cups unbleached white bread flour
1 egg beaten
Place bulghur in a large heatproof bowl and cover with the boiling water. Add the butter, stir, and set aside to cool to room temperature.
Meanwhile, make the batter or "sponge". In a small bowl, dissolve the yeast in the lukewarm water. When the bulghur has cooled for about 15 minutes, add the yeast mixture, brown sugar, and the cup of flour. Beat for 100 strokes (about 3 minutes). Cover the bowl with a damp towel and set it aside to rise in a warm place until the mixture bubbles, about 45 minutes.
Uncover the sponge and stir in the beaten eggs, salt, and 2 to 2 1/2 cups of the flour to make a dough stiff enough to knead. Turn the dough out onto a lightly floured surface and knead until it is elastic, 8 to 10 minutes. Oil the bowl; then return the kneaded dough to it and turn it over to coat both sides with the oil. Cover the bowl with the damp towel and set aside in a warm, draft-free place until the dough has doubled in size, 45 to 60 minutes.
Lightly oil a large baking sheet.
Punch down the dough and turn it onto a cutting board. Divide the dough into 16 equal pieces. Roll each piece into a ball and place the balls of dough about 2 inches apart on the prepared baking sheet. Cover with a damp towel and let rise again for 20 minutes.
Meanwhile, preheat the oven to 400 degrees.
After the rolls have risen, brush the tops of the rolls with the 1 beaten eggs. Bake for 25 minutes, or until golden and hollow sounding when tapped. Remove from the oven and let cool for 5 to 10 minutes before serving.
sponge
1 cup medium grain bulghur
1 1/2 cups boiling water
2 tbsp butter
1 tbsp dry yeast
1/2 cup lukewarm water
3 tbsp brown sugar
1 cup unbleached white bread flour
dough
2 eggs, beaten
1 tsp salt
3 to 4 cups unbleached white bread flour
1 egg beaten
Place bulghur in a large heatproof bowl and cover with the boiling water. Add the butter, stir, and set aside to cool to room temperature.
Meanwhile, make the batter or "sponge". In a small bowl, dissolve the yeast in the lukewarm water. When the bulghur has cooled for about 15 minutes, add the yeast mixture, brown sugar, and the cup of flour. Beat for 100 strokes (about 3 minutes). Cover the bowl with a damp towel and set it aside to rise in a warm place until the mixture bubbles, about 45 minutes.
Uncover the sponge and stir in the beaten eggs, salt, and 2 to 2 1/2 cups of the flour to make a dough stiff enough to knead. Turn the dough out onto a lightly floured surface and knead until it is elastic, 8 to 10 minutes. Oil the bowl; then return the kneaded dough to it and turn it over to coat both sides with the oil. Cover the bowl with the damp towel and set aside in a warm, draft-free place until the dough has doubled in size, 45 to 60 minutes.
Lightly oil a large baking sheet.
Punch down the dough and turn it onto a cutting board. Divide the dough into 16 equal pieces. Roll each piece into a ball and place the balls of dough about 2 inches apart on the prepared baking sheet. Cover with a damp towel and let rise again for 20 minutes.
Meanwhile, preheat the oven to 400 degrees.
After the rolls have risen, brush the tops of the rolls with the 1 beaten eggs. Bake for 25 minutes, or until golden and hollow sounding when tapped. Remove from the oven and let cool for 5 to 10 minutes before serving.
