Wow! I've made bread many, many times before, but had never gotten around to making dinner rolls. I thought I'd shake things up today and whip some up, and this recipe seemed easy enough. What great results! I don't keep bread flour on hand, so I just used all-purpose, and I used olive oil rather than vegetable. They were light and fluffy, with a nice, chewy crust, and so easy to make. They look like they came from a bakery too! So smooth and keep a nice shape!
I tried using whole wheat flour for a batch, but they were a bit dense and didn't rise as nicely or look as professional, so I'll probably find a different recipe for whole wheat. But for white this is definitely gold!
Update: I made another 100% whole wheat batch with this recipe, but I added an additional 1/4 cup warm water to the yeast/sugar mixture to proof, and sifted 2 1/2 tablespoons of vital wheat gluten with the flour. They rose quite nicely and are no longer dense. Still, it's obvious this was a recipe made for white flour, but with the extra liquid to moisten it and wheat gluten give it the extra oomph I'd say it's a decent way to go.
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Wow! I've made bread many, many times before, but had never gotten around to making dinner...