These rolls get their texture and flavor from oats, bulgur, whole-wheat flour, and a variety of seeds.
- Yield: Makes 22
Source: Martha Stewart Living, November 1999
- 1/2 cup bulgur wheat
- 1 cup milk, warm
- 1 package active dry yeast
- 1/3 cup honey
- 2 large eggs, lightly beaten
- 1/2 cup quick-cooking oatmeal
- 1 1/2 cups whole-wheat flour
- 1 teaspoon freshly ground black pepper
- 1 tablespoon salt
- 2 1/2 to 3 1/2 cups all-purpose flour
- 2 tablespoons olive oil, plus more for bowl and plastic wrap
- 3 tablespoons mixed seeds, such as poppy, sesame, or fennel
- 1 tablespoon flaky sea salt
Place the bulgur in a medium saucepan with 2 cups water. Bring to a boil, reduce to a simmer, and cook until the bulgur is tender and water is absorbed, 12 to 25 minutes. Let cool.
In the detached bowl of an electric mixer, whisk warm milk (105 degrees), yeast, and honey. Set aside until mixture is foamy, 5 to 6 minutes.
Attach bowl to an electric mixer fitted with the dough-hook attachment. On low speed, add eggs, oatmeal, whole-wheat flour, pepper, salt, and cooled bulgur. Slowly add enough all-purpose flour to make a soft, slightly sticky dough. On medium-low speed, knead dough until it springs back when pressed with a finger, about 3 minutes. Brush the inside of a large bowl with olive oil. Place dough in the bowl, and cover the bowl with oiled plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours.
Generously brush two 8-inch round cake pans with olive oil. Measure the dough into 2-ounce portions. Roll each portion of dough into a ball. Place 11 balls of dough into each cake pan. Brush the tops generously with the remaining olive oil. Cover with plastic wrap, and set aside to rise until half again as large, 20 to 25 minutes.
Heat oven to 375 degrees. Sprinkle the tops with a mixture of seeds and salt. Bake until dark golden brown on top, 20 to 22 minutes. Transfer to a rack to cool for about 12 minutes before unmolding. Serve immediately.