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Glycemic Index Forum / Sugar Busters Forum > Main > Recipes > Breads & Desserts
Has anyone been making the Whole-Grain Rolls recipe from the SB Cookbook?

I have tried it three times now and simply cannot get the dough to rise to any extent. The rolls taste great, but that are just dense lumps. I have followed the recipe exactly, and even let the dough sit an extra hour each time the last time, but still...

Anyone have any suggestions?

First, welcome here.
About the rolls, I don't have the recipe in front of me. But whenever I bake with whole wheat I use vital wheat gluten, it halps the rising process.
Good luck,
2.75 cups stons ground whol e wheat
1 teaspoon salt
1 packet years
1/2 cup olive oil
3/4 cups water +2 tablespoons

How would I do vital wheat gluten?

Just read this! Sorry so long.
I would use maybe 2 Tbsp of VWG per cup of flour.
I use this recipe ALL THE TIME!!!! They are so good. Mine rise just fine. I do not use the gluten with these. Most importantly make sure you are using the QUICK RISE yeast. If you want slightly fluffier rolls use the stone ground whole wheat pastry flour. I mostly use Bob's Red Mill. Also for a lighter taste we sometimes use spelt flour
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