Directions: |
Directions:Oven: 375º ~ Yield: 2 dozen
Stir boiling-hot water, bulgur and 1/2 tsp. table salt together in a small bowl; let stand until bulgur is tender, about 40 minutes. Microwave milk and butter, just until butter is melted. Stir together yeast, warm water and honey in a large bowl and let stand until foamy, about 5 minutes. Add remaining table salt and flours. Drain bulgur in a sieve; stir into flour mixture until a sticky dough forms. Turn out onto a well-floured surface. Knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6-8 minutes. Form dough into a ball. Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and a kitchen towel; let dough rise in a warm place, free from drafts, until doubled, about 2 hours. Line 2 large baking sheets with parchment paper. Punch down dough. Cut half of dough into 12 equal pieces; keep remaining half covered. Roll each piece into a 12-inch long rope with floured hands. 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. Repeat with remaining dough. Cover rolls with a light kitchen cloth and let rise at warm room temperature until doubled, about 1 hour. 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. Cool on wire racks. |
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