San Diego City School Freckle Face Rolls
“The food services director of the San Diego City Schools, remembers serving bread made with bulgur (parboiled cracked wheat kernels) many years ago. “We called it Freckle Face Dinner Rolls, and it was a very nutritious product,” She wrote. She sent us the recipe used in the school cafeterias, and we adapted it for the home cook.” - LA Times
Water
6 tablespoons bulgur
2 tablespoons sugar
7 tablespoons butter, plus extra for greasing pan
1 (1/4-ounce) envelope dry yeast
1 1/2 cups dry milk powder
3 eggs
1 tablespoon salt
6 cups flour
Pour 3/4 cup boiling water over bulgur and soak 1 hour.
Combine 1 cup warm water, sugar and 3 tablespoons softened butter in mixing bowl. Sprinkle with yeast and let stand until yeast dissolves, about 5 minutes. Add dry milk powder, eggs, salt, flour and soaked bulgur. Mix 5 minutes using dough hook or flat beater.
Place dough in greased bowl and cover loosely. Let rise in warm place until dough doubles in volume, about 45 minutes.
Break into pieces and form into balls. Place balls close together on greased 15x10-inch baking sheet. Melt remaining 4 tablespoons butter and brush tops of rolls with half of melted butter. Cover loosely and let rise about 25 minutes. Bake at 375 degrees until golden brown, about 25 minutes. Brush with remaining 2 tablespoons melted butter.
Makes 30 rolls.
Each roll: 146 calories; 284 mg sodium; 32 mg cholesterol; 4 grams fat; 22 grams carbohydrates; 5 grams protein; 0.09 gram fiber.
Source: LA Times, 1997