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1. Cook the bulgur wheat in 3/4 cups water in a small saucepan on the stove or in a glass container in the microwave. Heat to boiling and simmer five minutes until water is absorbed. Stir frequently. Cool.
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2. In a mixing bowl, combine whole wheat flour, sugar, salt, yeast, and 1 cups all purpose flour.
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3. Heat 2 cups water and 1/2 cup butter until very warm (120 degrees) and butter is soft or melted.
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4. Mix liquid into dry ingredients on low speed with a paddle. Beat 2 minutes on medium speed. Beat in egg and one cup additional flour to make a thick batter. Beat 2 minutes . Add cooled bulgur wheat and 2 cups flour to make a soft dough.
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5. Using a dough hook in the mixer, knead the dough, sprinkling more flour to keep from sticking. Continue kneading and sprinkling (adding about another cup of flour) until dough is a smooth elastic ball.
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6. Turn dough out into a greased bowl and let rise until doubled, 1 1/2 hours.
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7. Punch down dough. At this point the dough can be refrigerated for up to three days, punching down as necessary.
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8. Cut dough into 30 equal size pieces and place one inch apart onto greased cookie sheets. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
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9. Preheat oven to 425 degrees. Bake rolls 15 to 20 minutes until golden brown. Brush tops of rolls with melted butter.
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Just try not to eat one immediately!
