Any chance of a whole-wheat (I don't mean white whole-wheat) version? Or at least partially whole-wheat? I'm getting so I don't like 'just plain white flour' things anymore... What kind of substitutions would I make to get rolls that are still light, but have at least some whole-wheat goodness? Try substituting whole wheat flour for half the AP; that should be a nice balance between light/moist and "hearty/healthy." Wondering why you don't like white whole wheat? It's nutritionally and in every way the same as traditional red wheat - but without its somewhat tannic flavor... PJH

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