Cracked-Wheat Topknots

Homemade bread rolls made with bulgur wheat and enriched with milk and butter, twisted into decorative knots and topped with flaky sea salt. These tender rolls combine the nutty flavor of whole wheat with the light texture of all-purpose flour.

24 servings

6 hr

Published October 4, 2025

Ingredients

•1½ cups boiling-hot water
•½ cup medium bulgur
•1 tablespoon table salt
•1½ cups whole milk
•1 stick unsalted butter
•2¼ teaspoon active dry yeast
•¼ cup warm water
•1 tablespoon mild honey
•1½ cups whole-wheat flour
•3 cups all-purpose flour
•1 large egg white
•1½ tablespoons flaky sea salt

Cooking 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.
40 min
2.
While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted.
5 min
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.) Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.
5 min
4.
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.
5 min
5.
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.
8 min
6.
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.
150 min
7.
Line 2 large baking sheets with parchment paper.
2 min
8.
Punch down dough (do not knead), then halve. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap). 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. Transfer to a baking sheet, arranging rolls 2 inches apart.
20 min
9.
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.
90 min
10.
Preheat oven to 375°F with racks in upper and lower thirds.
10 min
11.
Brush rolls with egg wash and sprinkle with sea salt. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total. Transfer rolls to a rack to cool at least 20 minutes.
25 min

Ingredients

•1½ cups boiling-hot water

•½ cup medium bulgur

•1 tablespoon table salt

•1½ cups whole milk

•1 stick unsalted butter

•2¼ teaspoon active dry yeast

•¼ cup warm water

•1 tablespoon mild honey

•1½ cups whole-wheat flour

•3 cups all-purpose flour

•1 large egg white

•1½ tablespoons flaky sea salt

Cooking Instructions

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.

40 min

While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted.

5 min

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.) Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.

5 min

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.

5 min

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.

8 min

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.

150 min

Line 2 large baking sheets with parchment paper.

2 min

Punch down dough (do not knead), then halve. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap). 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. Transfer to a baking sheet, arranging rolls 2 inches apart.

20 min

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.

90 min

10.

Preheat oven to 375°F with racks in upper and lower thirds.

10 min

11.

Brush rolls with egg wash and sprinkle with sea salt. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total. Transfer rolls to a rack to cool at least 20 minutes.

25 min