I made these and tasted one hot from the oven. I thought they were horrible. I bagged them up, and two days later my grandson took one out and just went on and on about how good they were. I tried one, and yes, for some reason they were delicious, and the entire family thought the same. So, today, after they kept asking me too, I made another batch. Same thing, hot from the oven I can't stand them. I'll try one in a day or so and see if the same thing happens like last time. I don't know what happens to them over time, but if the second batch is as good as the first turned out to be, I will keep making them, especially for my grandson. I hesitated to give them five stars, but hopefully they'll earn them like the last batch did.

I used a white whole wheat flour and this came our really well. I followed the recipe exactly and the dough had doubled in just over half hour. I shapped a dozen large rolls and 1 loaf pan. Rolls cooked in 12 minutes. Very yummy. I will be saving this recipe to use regularly.

The taste of olive oil overpowered these rolls for me and my family. They were more oily than I would have liked too.

My husband likes for the bread to be on the sweeter than recipe. How can I make it sweeter without killing the yeast?

Hi Deborh,

You can add more sugar without killing the yeast - the sugar is really a food for the yeast, and although sweet doughs take a longer time to rise, they will still rise eventually. You can add a little barley malt sugar (or some malted milk) to the dough to feed the yeast.

Make sure the yeast you use is fresh and to give it the best initial boost, use an instant thermometer to measure the temperature of the liquids; dissolve 1 teaspoon of the sugar in 1/2 cup 110°F-115°F water and let it sit for 5-10 minutes before mixing with the remaining ingredients. There are special yeast strains available for working with sweet dough, such as Fermipan. You can also obtain similar results if you use bread machine or rapid-rise yeast.

-- CM

Your bread will be slow to rise if you use honey because of the antibacterial properties. I suggesst use sugar instead. Also you should let it do a second rise after you shape the dough

It is a good idea to either shape the dough first and then let it rise or, after it has doubled in size the 1st time, shape and then let double in size again. This is because if you follow the recipe as stated above, when you shape after the first rise and then place it immediately into the oven you will have a denser end product.

I do whole wheat bread every year for a local Bazaar and I have never had much luck in getting light rolls or loaves without adding 1 tablespoon of gluten per 3 cups of whole wheat flour. Without this help it does take forever to rise, and although I prefer to use all whole wheat flour (not adding any white flour as so many recipes suggest) I like to end up with a tender bread and that only comes with a successful rising.
Maureen

Hi Maureen,

It helps to have at least 1 cup of bread flour in with the whole wheat when baking bread to build some structure in the dough to help the bread rise. The added vital wheat gluten you're adding is good for this but I wouldn't use it to completely eliminate the white flour.

I normally use half bread half whole wheat flour to keep the bread light. Adding a little olive oil can also help to tenderize the crust and since it makes for a less sticky dough it enables you to add less flour than you would otherwise use which also helps to lighten up the bread.

-- CM

My family LOVED these rolls. I made 2 dozen large rolls, but you can easily make 3 dozen. I left them in the oven for 10 min. but they weren't done, so I left them in for a couple more minutes and they were perfect! So I recommend leaving them in for 12-13 min. Thank you!

I want to make this recipe - it looks so easy compared to some other bread recipes and I am a novice bread maker. I bake a lot but mostly cookies and cakes, and I have no experience with yeast. How many packets is 2 tbsp? Is that teaspoons or tablespoons? Do I use 1 of my 3 packets in this recipe (2 1/4 teaspoons), or do I need to use all 3 packets (which would be 6 3/4 teaspoons, or 2 tablespoons plus 3/4 teaspoon extra yeast? help help!

I also found it a problem that it doesn't say how long it should take for it to double in size. Since I didn't put in any white flour (the recipe doesn't call for it), it took about 5 hours before I could put it in the oven. Maybe a non-novice would know that but I did not. Also - how long is "bake until browned"? I have no clue. I've just put it in the oven, and I have no idea how long to bake it.

Hi Carmen,

2 tablespoons is about 2 1/2 packets of yeast, or if you have the bottle of yeast you can just measure it. It isn't really that exacting - if you use a little less, the dough will just take a bit longer to rise. It takes a variable length of time for the dough to rise each time you make it based on many variables, such as environment (atmospheric pressure, temperature, humidity), how long you kneaded the dough, the quality of the flour and yeast, etc. For this reason, the length of time can't be specified. If you push an indent into the dough about an inch, it should remain if the dough has risen sufficiently. It isn't unusual for the entire process to take a number of hours. Because all ovens are different, there isn't a perfect method of predicting exactly how long it will take for your bread to be perfectly done. If the bread looks browned on the top, tip it out of the pan and tap on the bottom. It should sound hollow and the loaf should be light in weight. If not, return it to the oven to cook a bit more.

-- CM

Carmen: I have not made this recipe. But I have made my own bread since I was 12 years old. (I'm 72) I grind my own flour and use hard white wheat; it makes the best bread that is light and fluffy. I make 8 loaves at a time and always slice them before putting them in the freezer to keep them more moist. It takes less time to freeze when it is sliced and does NOT dry the bread out. I live at 6000 feet. It takes an hour for the dough to double and I bake it at 375 for 25-30 minutes. I raise the dough once and then form the loaves and allow it to raise until is is around 1 1/2-2 inches above the loaf pan as it will rise more in the oven. I ALWAYS knead my bread for 15 minutes to get the gluten strands mixed together and allow them to work better. I never use any dough enhancers and really don't believe they are needed. I hope you enjoy your experience in making rolls or bread. There is 1 Tablespoon of yeast in a small packet. I buy the X-large packages (its cheaper) and keep it in the freezer in between using. Allowing the dough to raise for hours can wear out the yeast. Rolls are lighter if you let them rise more than once. Keep trying and don't get discouraged; its fun and rewarding.

Doreen, I have been wanting to learn how to make bread for my three boys, I am 31 and think its about time I have learned. Would you put up a good recipe, I think you could teach me a thing or two. I also believe in just regular things in my families food. No fake butter for me, yuck.

Thank you and have a great day!
Rebecca

PS. My bread comes out heavy and I do have R.A. so how much kneading do I really need?