I made a stab at some 100% WW rolls today. (Well, I did sub in about 70 grams of white cake flour because I didn’t have enough WW pastry flour.) I was surprised to realize that shaping those little balls was a lot more difficult than shaping a loaf sized boule.
I want to make the softest possible whole wheat dinner rolls for Thanksgiving. I'm looking at "Dinner Rolls for Aunt Agatha", on page 252 of Laurel's Kitchen Bread Book, possibly making a soaker and biga as preferments a la Peter Reinhardt's new whole grain book. I've also considered adding some potato flakes for a bit of extra softness.
What has been your experience with dinner rolls? I want the soft buttery roll I remember from childhood, just whole wheat. That's not too much to ask, is it? ;~)