I sprouted the wheat, dehydrated it, ground it into flour and gave the recipe a try. (I feel like the Little Red Hen!) Here is what I discovered:
- These rolls are much softer and lighter than any other totally whole wheat rolls I have eaten, but not as light as the ones made with white flour.
- The dough itself was stiffer than the white flour dough, making it take longer for them to rise. Because the dough was so much stiffer, next time, I will probably use about 1 c less flour that the recipe calls for.
- The taste is still soft and delicious, just different from the white rolls. They are extra good with honey!
I am referring you back to the original recipe and all you have to do is change the type of flour that you use. I hope that you will give these a try!
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Believe it or not, it is time to start thinking about the holidays and all of the baking you will want to be doing. Be sure to click over to our Etsy shop and pick up our Bloggelicious Baking Printables to put together your own recipe binder filled with the new ones you find here and on Pinterest!