I have made these rolls many times - but I have never pushed the forgiveness of yeast this far as I did today. Replaced 8 oz of water with 8 oz of buttermilk - straight from the fridge - oops! Didn't bother with AP, used all WWW flour, OJ and ice cold buttermilk, mixed the flour to left it to "soak". To correct my mistake of cold buttermilk, I placed the mixing bowl in hot water to warm up the dough. Added yeast and other things - replaced EVOO for the butter. Then realized the bowl was too hot! So placed cold sponge around the bowl to get to 110-125F! After all that drama, the dough rewarded me with a beautiful rise. These are the only rolls I make these days since switching over to whole grain baking. I couldn't tell any difference caused by the buttermilk - what should I expect? I had to use up the buttermilk - hence the doctoring. I realize as I bake more and more with whole grains, I am also getting comfortable with a soft, wet, and sticky dough that doesn't look like a baby's bottom. But gives me soft, no crumbs, perfect 100% whole grain rolls/ bread every time!

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