Bulgar Rolls

Bulgar Rolls

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Donna Blocker


If you like whole grain breads this is one to try. It is very tasty and worth the wait!!


★★★★★ 1 vote

3 dozen
20 Min


  • 1 c
    bulgar wheat
  • 2 c
    boiling water
  • 2 pkg
    active dry yeast
  • 1 c
    scalded milk
  • 3/4 c
    melted shortening or margarine
  • 3/4 c
  • 2 tsp
  • 2
    beaten eggs
  • 7 1/2 c

How to Make Bulgar Rolls


  1. Add the bulgar wheat to the boiling water & simmer for about 20 minutes. While this is simmering - dissolve yeast in 1/2 cup warm water and set aside.
  2. Mix the milk, shortening, sugar, salt & eggs together. Then add the bulgar wheat mixture and the yeast mixture. Mix until smooth.
  3. Add approximately 3 1/2 cups of flour & mix well. Continue adding flour (about another 4 cups) kneading until a soft dough is formed. Place in a greased bowl & cover tightly. (I use the large tupperware bowl with the lid on tight)
  4. Let stand several hours or overnight. Shape into rolls. Let rise until doubled. Bake @ 375 until done - about 20 minutes.

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About Bulgar Rolls

Course/Dish: Other Breads

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