Reviewed: Mar. 6, 2012

This recipe turned out really well for me, I used my bread machine and let them rise for about 30 minutes and than baked at 325 for 17 minutes. I did not think they were too sweet. I have been looking for a whole wheat roll recipe and this is definately a keeper.

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Reviewer:

BEACHES28

Reviewed: Feb. 17, 2012

Delicious! I prefer to bake in oven, so I did dough cycle on breadmaker, baked oblong freeform loaf at 325 degrees for 30 minutes. So moist, chewy, and satisfying. I didn't add the 2 Tbsp. sugar, and it was still sweet enough.

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Reviewer:

Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

Reviewed: Feb. 7, 2012

I didn't use a bread machine, but did add a few more tablespoons of flour. It was great, texture and flavor.

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Reviewer:

GoldWest

Reviewed: Jan. 5, 2012

We found this bread too sweet.

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Reviewer:

Personali

Reviewed: Nov. 3, 2011

Except for using milk in place of powdered milk and water, butter in place of margarine and Bob's Red Mill 7 grain hot cereal with flaxseed in place of cornmeal, followed the directions of this and Theinsanechef. Allowed to rise quite some time and cooked at 325 - needed almost an hour to reach 190 degrees internally. Thanks for sharing!

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Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 30, 2011

This recipe reminded me of the wheat bread my mother made for me as a child. I'm going to use it as my primary wheat bread recipe from now on.

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Reviewer:

tracycarr

Home Town: Kaysville, Utah, USA

Reviewed: Aug. 8, 2011

This turned out to be a very dense bread, but has a good flavor.

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jun. 16, 2011

This is Amy's new favorite: a piece of this toasted with butter tastes like Davenport Bakery whole wheat bread! We made it the first time with proofed active dry yeast. It makes a nice loaf in the bread machine that has the right density and size to cut for sandwiches.

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Reviewer:

amylisai

Reviewed: May 29, 2011

I increased the serving size to 16 and made the recipe with my stand mixer. I put it in two 8X4 inch pans and they turned out beautiful. I like the smaller loaves for toast. Beautiful recipe, will be making often.

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Reviewer:

SMC

Cooking Level: Expert

Reviewed: Apr. 13, 2011

This is definitely a keeper! So tasty! Nice moist texture and easy to boot! I made it without the cornmeal since I didn't have it. Next time though, I'm going to try just one TB of sugar. I thought it was a tad too sweet for regular sandwich bread.

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