Want softest WW dinner rolls
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? ;~)