Hmm... I seem to be having the same problem as Teresa F... This is my first attempt at making these rolls and I also subbed WWW for half of the AP flour. The dough looked very wet and it spread out considerably on the baking sheet. I know that WWW requires more water than AP flour so I went ahead and used the entire amount of water... maybe I should have cut back some? Anyway, too late now to fix... the rolls are having their final proof on the baking sheet, and they'll go into the oven as they are. They'll probably taste just fine, but wind up looking rather flat. Oh well... Actually, I don't increase the amount of water when I sub whole wheat for part of the AP in my bread recipes; I find that unless I let the dough rest quite awhile, for the ww to absorb the water, it really doesn't make any difference in the kneading. Also, this time of year, if you're somewhere hot/humid, you'll want to cut back a bit on the liquid. That said - you may be surprised at home much your rolls pick up in the oven. Remember, they're supposed to be a bit flat, rather than rounded like a baguette; so you might just get the perfect result. At any rate, I'll bet they'll taste good... :) PJH

• Reply