It’s been a while since I posted a bread recipe (although I did share my bagel recipe…), but not because I’ve given up proofing and kneading. I’m still making about one all-purpose (i.e., sandwiches, toast, tea-time snacking…) loaf each week, but I don’t often make “fancy” rolls like this. It’s a time thing. I’m always glad when I make the extra effort because not only are these rolls tasty-fine, you get 24 of the little buggers and since they store beautifully in the freezer when wrapped well, you get some rolls for now and some rolls for later!
The technique for forming the knots takes a bit of brain energy, but once you get rollin’ (see what I did there?), they’re a cinch.
BTW, these rolls go perfectly with my Hoppin’ John Sliders!
Cracked Wheat-Pumpkin Topknots
These diminutive golden breads are perfect for sliders, or alone as dinner rolls.
- Prep Time: 120
- Cook Time: 30
- Total Time: 150
- Yield: 24 1x
- 1 1/2 cups boiling water
- 1/2 cup cracked wheat (bulgur)
- 1 Tbsp. salt, divided
- 1 1/2 cups non-dairy milk (I used almond)
- 1/4 cup coconut oil
- 1/4 cup pumpkin puree
- 2 1/4 tsp. regular yeast
- 1/4 cup warm water
- 1 Tbsp. pure maple syrup
- ~2 cups whole wheat flour
- ~3 cups bread flour
- In a small bowl, combine the bulgur and boiling water along with 1/2 tsp. of the salt and let stand for about 30-40 minutes. Bulgur will become tender and absorb some of the water.
- In a small saucepan, combine the non-dairy milk, coconut oil, and pumpkin puree. Heat just until the coconut oil melts.
- In the bowl of a stand mixer, combine the yeast, warm water, and maple syrup. Let sit for about 5 minutes or until foamy. Add the remaining salt and the flours. Drain the bulgur and add it to the flour mixture; then pour in the non-dairy milk mixture. Using the paddle attachment, stir the dough until it starts to come together and then switch to the dough hook. Process for about 6 minutes, adding more flour if necessary, or until dough is smooth and elastic. It should be fairly sticky. Place dough in an oiled bowl and cover with plastic wrap. Let rise until doubled.
- Line two baking sheets with parchment. Dump the dough onto a floured surface and deflate. Divide into two and place one half back in the bowl and cover so that it does not form a crust as you work with the other half.
- Divide the half into 12 pieces. Working with one piece at a time, roll it into a 10″ rope. Grasp one end of the rope and wrap it around your fingers. One end is held by your thumb; tuck the other end into the space where your fingers are. See below for what this looks like. Place the knot onto one of the baking sheets and proceed with the remaining dough. Give the rolls a light spritz with oil and cover. Let rise until puffy and nearly doubled.
- Heat the oven to 375-degrees F. If you like, sprinkle the top of the rolls with sesame seeds, poppy seeds, salt, flaxseeds, or a combination. Bake the rolls for 25-30 minutes. Let rolls cool a little before eating.
- Serving Size: 12
- Calories: 285
- Sugar: 1
- Sodium: 617
- Fat: 6
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 48
- Protein: 8
- Cholesterol: 0
For a short video on how to make top knot rolls, click here.