Cracked-Wheat Topknots

Cracked-Wheat Topknots
You can never have too many hor d'oeuvre recipes, so give Cracked-Wheat Topknots a try. This recipe serves 24. Watching your figure? This vegetarian recipe has 142 calories, 4g of protein, and 5g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, table salt, egg white, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 534 hours.

Instructions

1
Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt in a small bowl and let stand until bulgur is tender, about 40 minutes.
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Table SaltTable Salt
BulgurBulgur
WaterWater
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2
While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted.
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BulgurBulgur
ButterButter
MilkMilk
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Sauce PanSauce Pan
3
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
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WaterWater
YeastYeast
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4
Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.
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Table SaltTable Salt
YeastYeast
5
Drain bulgur in a sieve, then mix bulgur and milk mixture into flour mixture with a wooden spoon or rubber spatula until a sticky dough forms.
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BulgurBulgur
DoughDough
All Purpose FlourAll Purpose Flour
MilkMilk
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Wooden SpoonWooden Spoon
SpatulaSpatula
SieveSieve
6
Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and almost smooth, 6 to 8 minutes. Form dough into a ball.
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DoughDough
All Purpose FlourAll Purpose Flour
7
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
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WrapWrap
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8
Line 2 large baking sheets with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
9
Punch down dough (do not knead), then halve.
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DoughDough
PunchPunch
10
Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap).
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WrapWrap
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Plastic WrapPlastic Wrap
11
Roll each piece into a 12-inch-long rope with floured hands (flour surface only if dough is sticky). Make a loop with each rope, wrapping it around fingers of one hand, then knot dough twice through loop, leaving 1 end in center on top and tucking bottom end under.
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DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
12
Transfer to a baking sheet, arranging rolls 2 inches apart.
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RollRoll
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13
Make more rolls with remaining dough, transferring to second sheet. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
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RollRoll
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14
Preheat oven to 375°F with racks in upper and lower thirds.
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OvenOven
15
Brush rolls with egg wash and sprinkle with sea salt.
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Sea SaltSea Salt
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EggEgg
16
Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total.
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17
Transfer rolls to a rack to cool at least 20 minutes.
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RollRoll
1
Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
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RollRoll
WrapWrap
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OvenOven
DifficultyExpert
Ready In534 hrs
Servings24
Health Score2
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