Add whole-grain goodness to soft, flaky pull-apart rolls with nutty bulgur and barley flour.
2 cups boiling water
1/3 cup medium-grain bulgur (cracked wheat)
1 1/2 teaspoons salt, divided
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoons)
13.5 ounces all-purpose flour (about 3 cups)
3.25 ounces barley flour (about 1 cup)
2 tablespoons extra-virgin olive oil
2 large eggs, lightly beaten
How to Make It
Combine 2 cups water, bulgur, and 1/4 teaspoon salt in a bowl; let stand 30 minutes or until bulgur is tender. Drain in a colander over a bowl, reserving soaking liquid. Add water to soaking liquid if needed to measure 1 cup. Heat the liquid in a small saucepan over medium-low heat for 1 minute or until warm; keep liquid warm.
Place 1/4 cup soaking liquid, honey, and yeast in the bowl of a stand mixer fitted with the dough hook. Let yeast mixture stand for 5 minutes or until bubbly.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, remaining 3/4 cup soaking liquid, bulgur, remaining 1 1/4 teaspoons salt, olive oil, and eggs to stand mixer. Mix at low speed 5 minutes or until a soft dough forms. Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch dough down; turn out onto a lightly floured surface. Cut dough into 16 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover; let rise 40 minutes or until doubled in size (rolls will be touching).
Preheat oven to 375°.
Bake rolls at 375° for 20 minutes or until rolls are golden. Remove rolls from pan, and cool on a wire rack.