I have a few suggestions regarding the request for
whole wheat rolls that are light/airy and soft. Lots
of things you can do to achieve this result. First,
use half and half whole wheat flour and bread or A.P.
flour to make the dough. Also, enriched doughs are
softer, so add eggs, butter, oil, milk, etc. to it.
Mix the dough stickier: less flour makes a lighter
roll; stickier doughs are easier to form, and seams
stay pinched. Make sure you let your rolls rise to at
least double their original volume. I find rolls take
longer to rise than loaves: I think it has something
to do with the extra work you do to form them. Bake
the rolls just until they're done and no longer:
rolls bake quicker than loaves since they're much
smaller. Finally, try to find a finer-milled whole
wheat flour to bake with. I've used Wheat Montana
(Gold, or something like that) whole wheat flour--they
mill a couple of different kinds--with wonderful
results. It has great flavor and bakes up very light:
I've even made pancakes with it that were almost as
light as 100% A.P. flour pancakes. You can find them
at www.wheatmontana.com .
Let us know how you fare. Happy Baking!
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