Three Grain Pan Rolls Recipe

4.5 3 3
Three Grain Pan Rolls Recipe
Three Grain Pan Rolls Recipe photo by Taste of Home
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Three Grain Pan Rolls Recipe

Read Reviews
4.5 3 3
Publisher Photo
"The first time I made these rolls, I was a little worried that my husband wouldn't like them," writes Montserrat Wadsworth of Winnemucca, Nevada. "But he loved them! The seeds on top add flavor and fun crunch."
MAKES:
22 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
MAKES:
22 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 2 cups water
  • 1/2 cup bulgur
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup quick-cooking oats
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1-1/2 cups whole wheat flour
  • 2-1/2 to 3-1/2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons each celery seed, fennel seed and sesame seeds
  • 1 teaspoon poppy seeds

Directions

In a large saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.
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.
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 1-1/4 hours.
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.
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.
Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Three Grain Pan Rolls in Light & Tasty October/November 2003, p60

Nutritional Facts

1 each: 140 calories, 3g fat (1g saturated fat), 20mg cholesterol, 229mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 cups water
  • 1/2 cup bulgur
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup quick-cooking oats
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1-1/2 cups whole wheat flour
  • 2-1/2 to 3-1/2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons each celery seed, fennel seed and sesame seeds
  • 1 teaspoon 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 1-1/4 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° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Three Grain Pan Rolls in Light & Tasty October/November 2003, p60

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Reviews forThree Grain Pan Rolls

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zookeeperk User ID: 819663 137306
Reviewed Nov. 10, 2013

"Glad I tried this recipe, will be baking them again."

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lajaba User ID: 6094632 74906
Reviewed Jul. 13, 2011

"It was soft and yummy,all the seeds gived it some good flavor,me and my family loved it."

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cpitt2 User ID: 673676 74896
Reviewed Nov. 21, 2010

"Great flavor, hearty rolls. We didn't have celery seed, but did the rest as written (except skim milk instead of 2%)."

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