Martha Stewart’s Health Rolls

Bring to a boil in saucepan, reduce to a summer and cook until tender (12-25 minutes) then let cool:
½ C. wheat
2 C. water
Combine and proof:
1 C. warm milk
1 T. yeast
½ C. honey
Add:
2 eggs
½ C. quick cooking oatmeal
1 ½ C. whole wheat flour
1 t. pepper
1 T. salt
cooled bulghur wheat
Knead. Cover and let rise 1 ½- 2 hours.
Oil two round cakes pans with:
olive oil.
Roll 2 ounce portions of dough into balls and place 11 balls of dough in each cake pan. Brush tops of balls with olive oil.
Cover with plastic wrap and set aside to rise again until half again as large (20-25 minutes).
Sprinkle tops of rolls with:
3 T. mixed seeds (poppy, sesame or fennel)
Bake 375 degrees, 20-22 minutes.