Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1/2 cup bulgur

  3. 1 package (1/4 ounce) active dry yeast

  4. 1 cup warm 2% milk (110 to 115 )

  5. 1/2 cup quick-cooking oats

  6. 1/3 cup honey

  7. 2 eggs

  8. 2 teaspoons salt

  9. 3/4 teaspoon pepper

  10. 1-1/2 cups whole wheat flour

  11. 2-1/2 to 3-1/2 cups all-purpose flour

  12. 2 tablespoons olive oil

  13. 2 teaspoons each celery seed, fennel seed and sesame seeds

  14. 1 teaspoon poppy seeds

Instructions Jump to Ingredients ↑

  1. Three Grain Pan Rolls Recipe photo by Taste of Home In a large saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.

  2. In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

  3. Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

  4. Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball. Brush two 9-in. round baking pans with some of the oil.

  5. Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.

  6. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.


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