Dale, you can definitely make this dough into rolls, although the dough tends to be sticky and a bit hard to shape. You can also substitute up to half the flour with whole wheat flour, but you should expect a denser bread. I would recommend adding an additional tablespoon of water per each cup of whole wheat flour substituted, since whole grain flours absorb more liquid than white flour. Adding gluten may help counteract some of the effects of the added whole wheat, but be sure to add an equal amount of water to any vital wheat gluten added, as this ingredient will also absorb a lot of water. Adding wheat or oat bran or oats would be considered add-ins, since these ingredients don't contribute to gluten development. Start small (1 cup or less) and see how you like the results, and, once again, be prepared to add a bit more water, since these ingredients are also quite absorbent. Barb@KAF

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