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SUBMITTED BY: KATRINA
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. It is a little more work than most bread recipes, but I like that I can make these, partially bake, and then finish baking the rolls anytime I need them.
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Flour is the backbone of almost every baked product.
Forming smooth and shapely dough rounds is one of the most important skills a baker learns. Learn more in our step-by-step Photo Tutorial.
You can use any yeast bread recipe to make rolls: white or wheat, sour or sweet, whole grain or plain Jane, buttery dough or sourdough.
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