Hi PJ, Many thanks for posting this recipe -- it is a keeper for sure. I have a few "science" questions about the recipe, though. I've made this recipe twice, first as two pans of rolls and second as one pan of rolls and a 9x5 loaf in a KAF loaf pan. They all looked gorgeous and were tasty. The original rolls I shared with our pastor and family, but these are staying home with us! Why does this recipe brown so quickly when baking -- the egg wash, the honey in the recipe, or the whole grain? Also, in your blog pictures it seems you've cut the freeform loaves a bit before baking, but I don't see that mentioned in the recipe. Is that baker's choice or does it keep the freeform loaves from exploding??? Sorry to be so wordy -- love, love, love your site and the folks at KAF!!

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