Comments on: Spotlight Recipe: Soft Whole Wheat Rolls

By: Alisa

Alisa — Wed, 03 Feb 2010 08:32:14 +0000

I also make my whole wheat rolls/bread with only whole wheat flour. The secret is to knead the dough by hand for at least 10 minutes until it is smooth and silky. My question is how to ensure the rolls are soft-crusted. Lately my rolls are great but sometimes the crust is too hard

By: Shef

Shef — Thu, 03 Dec 2009 16:44:39 +0000

Would you mind sharing your recipe for whole wheat bread? Thanks!

By: Brigitte

Brigitte — Wed, 02 Dec 2009 22:30:13 +0000

I bake my bread with 100% whole wheat flour and 100% whole rye flour. I add multi-grain flakes and crushed wheat. As liquid I use buttermilk and sourdough.

By: Noni Davies

Noni Davies — Fri, 09 Oct 2009 01:42:47 +0000

Absolutely, you can get a great rise with 100% whole wheat–I do it weekly when I make bread for our family. The secret is to knead it until you can stretch a piece of the dough without it breaking–flatten it out and stretch a thin square of it. This usually requires 8-10 minutes in our Bosch. Good luck and happy eating! Remember there is absolutely no nutrition in white flour

By: lynn

lynn — Wed, 17 Jun 2009 20:14:36 +0000

U mean bread won’t rise without white processed flour??? Surely there is some way to get wholewheat flour to rise and make proper rolls, bread, etd.

By: richard

richard — Tue, 12 May 2009 12:07:05 +0000

Because you still have to have the white flour to get a proper rise

By: Marcella Nagel

Marcella Nagel — Fri, 01 May 2009 15:51:57 +0000

Why would you use highly processed cake flour in a supposedly healthy wheat recipe?

By: Lorinbc

Lorinbc — Wed, 29 Apr 2009 16:38:55 +0000

This recipe says it makes 24 buns and you cook the whole 24 in one 9 by 13 pan? They must be incredibly small.