• 2 cups water
  • ½ cup bulgur wheat
  • 1 tablespoon dry active yeast
  • 1 cup warm milk
  • ½ cup rolled or old-fashioned cooking oats
  • 1/8 cup whole flax seeds
  • 1/3 cup raw honey or agave syrup
  • 2 large eggs
  • 2 teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1.5 cups King Arthur whole-wheat flour
  • 2.5 to 3.5 cups King Arthur unbleached all-purpose flour
  • Topping:
  • A little oil or cooking spray
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon each dried thyme and oregano

Who doesn’t love the smell of bread baking? Fill your home with the amazing aromas of these tasty and soft rolls! These rolls are absolutely delicious, and because this is a whole grain recipe, you’ll find this bread much more satisfying than white bread. I bake these rolls in a round cake pan, so the rolls bake together forming a pretty wreath-like shape. It not only tastes great, but looks beautiful, too. I’ve wrapped these rolls and given them away as a gift and people just love them! I like to include one of my compound butters to enjoy with this bread!

One trick that I have learned is that a warming draw on low/moist helps your dough rise in half the amount of time!


Boil water. Stir in bulgur wheat. Reduce heat and cook for 15 minutes or until tender; drain. In a large mixing bowl, dissolve 1 pkg. of dry yeast in warm milk (110 to 115 degrees) Add oats, flax seeds, raw wild honey, eggs, salt, pepper and whole-wheat flour. Beat until smooth. Stir in enough unbleached all-purpose flour to form soft dough. Turn onto a floured surface and knead approx. 6-8 min. Place in a greased bowl turning once to coat. Cover and let rise for 1-1/4 hrs. Punch down slightly. Turn onto lightly floured surface again. Divide into 22 pieces. Roll into balls. Place in two 9-inch greased pans. Arrange 11 balls in each pan.

Lightly brush each roll with oil. Combine sesame and poppy seeds, thyme and oregano. Sprinkle on top of rolls. Cover and let rise until doubled (approx. 40 min.) Bake in a 375 degree oven for 18-22 minutes. Remove rolls from pans and cool on wire racks.

Serve warm with one of my compound butter recipes!