Comments on: Soft Whole-Wheat Rolls

By: Joan

Joan — Fri, 26 Feb 2016 18:18:28 +0000

Does it work to double the recipe and mix it in the dough cycle of a bread machine?
Does it work to shape the dough like a roll and then bake….or does the dough need the support of a pa?

By: Phillip

Phillip — Thu, 09 Oct 2014 04:28:04 +0000

Since the recipe calls for both pastry flour, which is low in gluten and for added gluten why not simply use something like white whole wheat flour which is higher in gluten and skip the pastry flour?

By: artscottnet

artscottnet — Sat, 10 Aug 2013 01:01:23 +0000

Hi Sue: I’m so glad you enjoyed them! I was aiming for a quick easy whole wheat bread for those without a mixer or the strength to knead a lot. These make wonderful snack ‘crackers’ when you toast them; hope you enjoy. Cheers and thank you. ~Scott

By: Sue W

Sue W — Sat, 10 Aug 2013 00:28:39 +0000

Tried these tonight with FF pasta; They really hit the spot. I’m anxious to toast it to see how it tastes.

By: artscottnet

artscottnet — Mon, 08 Jul 2013 18:17:17 +0000

Hi Jenny, thank you! I’ve made them with whole wheat flour, whizzed it in the food processor for a bit. Would probably only take about 1 cup flour, and will take a little longer to rise, but it works (for the rolls). Refreshing your pan of hot water every 20 minutes or so helps as well. Hoping you enjoy them when you try them, and the cinnamon is ‘really’ good. Good day to you ~Scott

By: Jenny

Jenny — Mon, 08 Jul 2013 16:34:55 +0000

Looks and sounds super tasty!! I definitely need to buy some of the pastry flour though, I have whole wheat flour but I think that might be a little heavy. Have to try the cinnamon doughnuts too!!

By: artscottnet

artscottnet — Thu, 04 Jul 2013 16:16:59 +0000

@Rita Barber: It works in a loaf pan fine. I tested by doubling the recipe, and used a large silicone loaf pan, 375 for 38 minutes, came out perfect. Thanks for suggesting it. An easy, soft, tasty loaf of bread.

By: artscottnet

artscottnet — Thu, 04 Jul 2013 13:24:42 +0000

Hi Rita Barber: I set a pan of boiling water in the oven with the bread to keep it warm and moist. You wouldn’t be able to call them rolls if you make it into a loaf =) I’m not sure the texture would hold up to the weight in a loaf tin, but I’ve not tried it so… best wishes

By: rita barber

rita barber — Thu, 04 Jul 2013 05:17:11 +0000

How hot should the oven be for the rising to take place? Could you use this mixture to fill a small loaf tin so that you bake a loaf instead…
Many thanks, it looks amazing!

By: artscottnet

artscottnet — Wed, 03 Jul 2013 21:57:03 +0000

Hi Rita: You wouldn’t be able to call them whole wheat rolls then =) Bob’s Red Mill Gluten-Free AP Flour has almost the same texture and absorption as the whole wheat pastry flour, I’d say it would work, start with about a cup, then add as needed until you have the consistency of thick mashed potatoes. You’d, of course, want to leave out the vital wheat gluten as well.