PJ, I've made these three times now. First time followed the recipe to a T. They came out perfect. Second time, doubled the recipe using your instructions. Didn't have enough AP flour, so I subbed in 2 cups of white WW. Still wonderful. The third time I doubled the recipe again, but used 3 cups white WW flour. Still good, but better with only 2 cups - they seem to be getting kind of heavy with three cups. Ok, so the question is, I was looking at the catalog last night and noticed that your Artisan Bread Flour has the same protein content as AP, but with a touch of white whole wheat. Do you think this would work well for these rolls, or is the additional cost of the flour not compensated for with additional great taste? Thanks! Hmmm... Tough question. The Artisan flour would work very well in these rolls; the touch of white wheat, the mix of winter and spring wheats, and the ascorbic acid all combine to replicate, as closely as possible, the European-type bread experience. I'd say it's up to you (and your finances) to decide if the extra cost is worth it... You could substitute KA AP flour, plus white wheat and ascorbic acid, if you wanted to make a homemade version to try. PJH

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