Victoria Ochs

April 5, 2020 at 8:37pm

This was an outstanding recipe. I made these crusty rolls for Italian beef as I needed something substantial that could sop up the meat juice and broth and not fall apart. These were perfect! Thanks KAF. One question, could you sub some white whole wheat in for some of the all purpose? I may try that next time if it’s doable without sacrificing the crust texture and chewiness. Thanks!

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