Mrs. Bailey's Bulgur Dinner Rolls

Start these rolls the night before you want them.

Combine	1 c. bulgur wheat 2 c. lukewarm water with about 1 tsp of salt added
In a mixing bowl, put	2. c. lukewarm water 1 1/2 tsp kosher salt
In a small bowl, mix	2 tbsp. yeast 1/3 c. sugar
Add the yeast-sugar mixture to the lukewarm water. Mix it all together and let it sit for about 5 minutes until the yeast starts to work and bubble.
While the yeast is getting started, combine	1 egg 1/3 c. oil (vegetable is fine ... I used grapeseed oil)
Add the egg-oil mixture to the mixing bowl with the yeast. If you have a stand mixer, mix everything until well combined. While the mixer is running, add	1/2 c. powdered milk 3 c. flour (I used a combination of bread and all-purpose flours.)
Continue mixing and incorporate another	2-3 c. flour (Bread flour tends to absorb liquid so it will vary depending on what you're using)

The dough is likely to be fairly tacky. At this point, I pulled it out of the bowl and kneaded the dough by hand incorporating at least another cup of flour to get a lovely elastic dough. (If you want I suppose you could achieve the same result by using the dough hook for the mixer, but you'll still need to finish it by hand-kneading.)

Oil a large bowl. Shape the dough and place top down in the bowl to coat with the oil and flip. Cover with a towel and let rise for 45 minutes.

When the dough has doubled in size, punch down and knead again for a minute or two. Shape into rolls and place on a greased cookie sheet. Let raise for about 30 minutes more.

Bake in preheated 375 degree oven for about 30 minutes. Cool on wire racks. Makes 2 dozen good-sized rolls.

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Mrs. Bailey's Bulgur Dinner Rolls

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