Getting ready to make these for Thanksgiving and want a multigrain version to go with Parker House. I really want to use my sourdough. Do you think substituting 1/4-1/2 c of rye flour and same amount white whole wheat and then filling with butter and the mixed multigrains y'all sell would be good? I'm afraid mixing the grains into the dough might alter the dough too much (possibly cutting the gluten strands etc), whereas the filling would provide a tasty counterpunch to the delicious rolls. I hope to make both roll doughs the night before, let them slowly mature in the fridge, and then shape/fill/rise the next morning (my contribution to dinner at a friend's), so I'll have oven space. Suggestions? Ideas? Definitely planning the augmentation with the extra yeast so that the timing is okay. Thanks! I adore you all, PJ!

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