Wheat-Nut Rolls - cooking recipe

Ingredients

1/2 c. quick cooking cracked wheat (bulgur)
1 c. cold water
1/2 tsp. salt
1 pkg. yeast, active dry or compressed
1/4 c. warm water (lukewarm for compressed yeast)
1 3/4 c. milk, scalded and cooled to lukewarm
1/2 c. sugar
1/4 c. salad oil
2 Tbsp. salt
1 egg
6 c. (about) regular all-purpose flour (sift before measuring)

Preparation

Soak the cracked
wheat in the 1 cup cold water and 1/2 teaspoon salt for
several\thours
or
overnight.
In
a large bowl, dissolve the\tyeast
in
the\twarm
water;
stir
in the scalded and cooled\tmilk,
sugar,
oil,
2\tteaspoons salt and beaten egg.
Add
the
soaked
wheat mixture.
Mix in flour to make a stiff
dough.
Turn\tout
on
a floured board and knead until the dough
is
smooth
and
elastic.\tPlace in a greased bowl and let rise in a warm place until almost doubled.
Punch down, roll out
on\ta
lightly floured board, and cut into any desired roll shapes.
Arrange
on
a greased baking sheet; let rise until almost
doubled.
Brush\ttops with melted butter or salad oil.\tBake at 375\u00b0 for about 15 minutes.
Makes 30.