Name: Cracked-Wheat Topknots
Cook time: 1 hr
Total time: 5 3 /4 hr (includes rising)
Yield: Makes 2 dozen rolls
Ingredients: 1 1/2 cups boiling-hot water; 1/2 cup medium bulgur (also called cracked wheat); 1 tablespoon table salt, divided; 1 1/2 cups whole milk; 1 stick unsalted butter, cut into pieces; 2 1/4 teaspoon active dry yeast (a 1/4-ounce package); 1/4 cup warm water (105-115°F); 1 tablespoon mild honey or sugar; 1 1/2 cups whole-wheat flour; 3 cups all-purpose flour plus more for kneading and dusting; 1 large egg white beaten with 1 tablespoon water for egg wash; 1 1/2 tablespoons flaky sea salt (preferably Maldon)

Cracked-Wheat TopknotsRomulo Yanes

Who knew rolls could be so, well, adorable? But of course looks aren’t everything: They’ve got substance, too, with a satisfyingly salty crust—flaky sea salt has fantastic texture—embracing an enjoyably chewy, pretzel-like interior.

Cooks' Note

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.

Recipe notes

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