2 c. boiling water
1/3 c. bulgar (cracked wheat)
1 1/2 t. salt divided
1 T. honey
1 package active dry yeast
13 1/2 oz. all-purpose flour
3 1/4 oz. whole wheat flour
2 T. olive oil + extra for greasing bowl and baking sheet
2 eggs, lightly beaten
- Add the cracked wheat and 1/4 t. salt to the boiling water in a heat proof bowl and let sit for about 30 minutes or until tender.
- Drain the wheat over a bowl to retain the soaking liquid. Set the tender cracked wheat aside.
- Combine a 1/4 c. of the still slightly warm soaking liquid, honey and yeast together in the bowl of a stand mixer and let sit for 5 minutes or until bubbly.
- Add in the flours, cracked wheat, remaining salt, olive oil and eggs and knead with the knead hook on medium high speed. My dough was still dry so I added in about 1/4 c. of the remaining soaking liquid and kneaded this dough vigorously for an additional 3 or so minutes until a nice elastic and smooth ball of dough formed.
- Lightly grease a large bowl with a little olive oil and place the dough in the bowl, cover with a shower cap and place in the refrigerator overnight.
- The next morning pull the dough out to warm slightly, cut the dough into 16 equal pieces and roll into balls.
- Grease a baking sheet with olive oil, place all 16 on one large sheet and cover with plastic wrap.
- Let the rolls proof in the refrigerator while you’re at work for 10 hours or so.
- Pull the rolls out, pre-heat the oven to 375 degrees fahrenheit and let the rolls sit at room temperature for 30 to 60 minutes.
- Uncover the rolls and place them in the oven to bake for about 20 minutes or until slightly golden brown.
- Let cool and serve warm or store in the refrigerator for up to 5 days. They will eventually mold in the refrigerator so if you want to store longer throw them in a ziploc with all air removed and toss them in the freezer.