As always your timing is perfect for presenting a recipe that speaks exactly to what I'm looking for! I was thinking about making fresh rolls but doing them ahead so I could cut down on the prep the morning of Thanksgiving. Thank you so much! I would like to up the fiber in these; is it okay to substitute part White Whole Wheat flour and if so how much will still give me a good rise? It's good to start small - with 25% or 1/4 the amount of White Whole Wheat for the all purpose flour. If you like the taste and texture results, then sub 50% of the all purpose with the White Whole Wheat. Again, check the taste and texture results with your expectations and increase again if you wish. Bear in mind the whole wheat may absorb more liquid than the all purpose flour - you're always striving for a soft, supple dough. Happy Baking! Irene @ KAF

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