Directions:
- Stir together boiling-hot water, bulgur, and 1/2 teaspoon 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.
- Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesnt foam, start over with new yeast.) Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.
- 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.
- 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.
- 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.
- Line 2 large baking sheets with parchment paper.
- 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.
- 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.
- Preheat oven to 375°F with racks in upper and lower thirds.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1577.16 Kcal (6603 kJ) | ||
| Calories from fat | 441.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.03g | 75% | |
|---|---|---|---|
| Cholesterol | 125.15mg | 42% | |
| Sodium | 4460.49mg | 186% | |
| Potassium | 684.77mg | 15% | |
| Total Carbs | 242.45g | 81% | |
| Sugars | 17.96g | 72% | |
| Dietary Fiber | 8.9g | 36% | |
| Protein | 36.66g | 73% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 9.2mg | 51% | |
| Calcium | 306.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 201.18 Kcal (842 kJ) | ||
| Calories from fat | 56.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 75% | |
|---|---|---|---|
| Cholesterol | 15.96mg | 42% | |
| Sodium | 568.99mg | 186% | |
| Potassium | 87.35mg | 15% | |
| Total Carbs | 30.93g | 81% | |
| Sugars | 2.29g | 72% | |
| Dietary Fiber | 1.13g | 36% | |
| Protein | 4.68g | 73% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.2mg | 51% | |
| Calcium | 39.1mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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