What would happen if I used regular KA whole wheat flour in this recipe? I have that on hand; no white whole wheat. Also, can you explain why the potato flakes are necessary? Don't have those either, really don't want to go out. I've actually been baking w/ whole wheat since the early '70's, when while living in Boston, I ventured to try the bread recipe on the back of a regular unbleached flour KA bag. Moved on to ww later, and got to like the taste. Is that what I'll get if I don't use the potato or the white whole wheat? Regular ww is fine, Cheryl, especially since you like the flavor. The potato adds moistness; but you can absolutely leave it out. The flavor won't change, the rolls will just be a bit less moist/soft. A good substitute for potato flakes or flour is to save any water in which you boil potatoes (or pasta); freeze it in 1-cup increments, and use it for bread baking. The starch in the water is great for creating soft bread. Enjoy - PJH

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