Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Wednesday, May 27, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1â�„2 cup bulgur
  • 1 cup warm water
  • 6 or 7 cups flour
  • 1â�„4 cup sugar
  • 1 tsp. salt
  • 1â�„3 cup instant dry milk solids
  • 2 packages active dry yeast
  • 2 TBS soft butter
  • 2 cups very warm water
Soak bulgur in the cup of warm water for 30 minutes.
Combine five cups of the flour with sugar, salt, dry milk, yeast and butter in a mixing bowl.
Drain the bulgur and add to the flour mixture.
Using a dough hook, begin a very slow mix; gradually add the water and mix for about 2 minutes.
Continue mixing and begin adding the remaining flour 1�2 cup at a time as needed. Mix until the dough clings to the hook and cleans the side of the bowl. Beat for about five more minutes until dough is smooth.
Put dough on dough board and let it rest for 15 minutes; knead dough and form it into rolls.
Place rolls in freezer or bake.
To bake, let rolls rise until double in size, then bake for 20 minutes at 400 degrees.
If frozen, set rolls out until they thaw and double in size, then bake for 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website