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? ;~) 

For World Bread Day '07 my entry is Parker House Rolls, made according to the 1896

recipe by Fannie M. Farmer

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper a

On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.

A recipe for white loaf bread (or rolls) that uses a biga preferment.

If anyone wants the recipe and instructions you get it at http://home.earthlink.net/~myjunketc/bigaWhiteLoafBread.pdf

Rolls inspired by a loaf from a Long Beach WA bakery