Sifted Whole Wheat Rolls

For fun, I sifted some whole wheat flour that I had ground to see how the dough behaves (more like white flour or more like whole wheat).  I liked the result and used most of the removed bran to coat the rolls with all over.  Taste and crumb were very good.  I chose to make rolls to maximize the amount of bran that could coat the bread.

The rolls were light and fluffy but dark in color, indicating there was still bran in the flour.  I removed 6.7% of the flour by sifting with a hand held Kitchenaid strainer (5" in diameter, hole pattern is 20 per linear inch).  

The recipe was a slow-rising one (2 to 3 hour fermentation) and 1 to 1.5 hour proof.  There was no retardation.

FF