With an investment in some dough additives like lecithin and gluten, freshly ground flax seed, and a quality yeast like SAS - you, too, can experience the heady aroma of yeasty whole wheat bread wafting through your home!
These voluptuous rolls are made from Becky's "tweaked" recipe for whole wheat bread. Moist, a good "crumb" with a chewy mouth feel, and most of all - humongous flavor. The additions are critical, and so worth the few extra dollars.
We usually make the recipe, which is super simple and fast, into small loaves. This particular day I was having some young LDS missionaries join us for lunch - soup and rolls sounded good. So I made part of the batch into these rolls. Inspiration, for sure! Along with Mom's yummy strawberry jam and creamy Tillamook butter, they were quickly GONE!
Next time maybe YOU will be on my "come on over for lunch" list! The soup pot is almost always on the stove, and chances are, the bread or rolls will be coming out of the oven!
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