Hi,

 I am new here and fairly new to baking bread. I have had my share of failures.  I have learnt a lot throught my failures and have read a lot of bread baking literature. Anyway, I finally am able to produce pretty good loaves of bread.

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? ;~) 

There was a request recently for soft sandwich bread, and I actually have been baking my own soft sandwich bread for several years now. It began as a recipe from my MIL, but I have made some changes to suit our family better. It's a white bread, but there is a pretty hefty amount of wheat bran in the dough, which gives it a pretty appearance and also boosts the fiber content.  Anyway, here it is. If you try it, I'd love to hear how it went for you.

Katie's Sandwich Bread

Makes two 1.5 pound loaves