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Active time
30 minutes
Total time
2 hours 40 minutes
22 rolls
Serving Size
1 roll

2 cups water

½ cup bulgur wheat

1 package (¼ ounce) active dry yeast

1 cup warm 2% milk (110° to 115°)

½ cup quick-cooking oats

⅓ cup honey

2 eggs

2 tsp. salt

¾ tsp. pepper

2 cups whole wheat flour

2 to 3 cups all-purpose flour

2 Tbsp olive oil

2 tsp. each celery seed, fennel seed, and sesame seeds

1 tsp. poppy seeds

  1. In a large saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.
  2. In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  3. Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1¼ hours.
  4. Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball. Brush two 9-in. round baking pans with some of the oil.
  5. Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.
  6. Bake at 375°F for 18-22 minutes or until golden brown. Remove from pans to wire racks and let cool to store or serve warm.

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.



Calories: 160
Total Fat: 2.5g
Saturated Fat: 0.5g
Sodium: 220mg
Carbohydrate: 31g
Fiber: 2g
Total Sugars: 7g (Added Sugar: 6g)
Protein: 5g

Yield: 22 rolls

Serving Size: 1 roll

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