Oh, my goodness! I baked these yesterday for our "Day-After-New-year's Day" dinner, and they were wonderful! Very light and fluffy, something I've previously not been able to achieve with whole grain roll dough without much more dairy. I used 100 percent freshly ground white whole wheat and I was very pleased with how they rose, even with no egg and I halved the butter amount. Thanks, KAF! I am one of the few, I guess, who have been baking with whole grains for forty years, as I started using all whole grains in 1971! I've had lots of failures through the years, but even more successes, and I'm happy to add this recipe to my list of go-to roll recipes.

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