Instructions: Soak the bulgur wheat in enough water just to cover it, if possible for a few hours. Dissolve the yeast with the sugar and a little more water. Combine the two, add the flour and salt and knead into a smooth, unsticky dough, adding more flour as necessary. Form into small, long rolls. Place them on a greased baking sheet, leaving plenty of space between them. Put the whole in a plastic bag and leave to rise. Brush with water and bake in a hot oven till firm and golden.

NOTES:
Hot oven: 425F/220C

NOTES : Graham flour and Graham meal, invented by Sylvester Graham, an American doctor of the last century, are wholewheat products, containing the whole content of the wheat grain. Zofia Czernys Polish Cookbook used ground wheat and flour to make these rolls, and Lesley Chamberlain has had excellent results interpreting her instructions to mean a mixture of bulgur wheat and unbleached white flour, with or without a little extra bran. Whole wheat berries could also be used, though they need long soaking and chopping compared with bulgur, which is ready to go.

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