The rolls are done and they are excellent. I used half all purpose and half whole wheat, left out the potato flour (it is on my grocery list). I patted the dough out on parchment, let them rise, and used a peel to slide it onto the pizza stone. I think 325F would be better. I ate the 2 that seemed extra dark on the bottom. I made the garlic butter as soon as I mixed the dough and was horrified that I just had 2 cloves of garlic! I slivered them and the butter was nice and garlickly. Cooks treat to eat mine sopped in the left over butter. I have a big Square Dance this week end and I can see me taking a triple batch. Guys go crazy over home made bread and rolls. Sounds like the perfect treat for a square dance, Marcia - so long as you're all garlic lovers! Glad they worked well for you - PJH

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