Cloverleaf Honey-Wheat Rolls
Credit: Karry Hosford

When using whole wheat flour in baked goods, try substituting only half the all-purpose flour to start. Whole wheat flour has a nutty flavor and more nutrients than white flour–but you get a heavier, denser end product.

The rolls pictured here are an example of a bread recipe that uses both all-purpose flour and whole wheat flour to get just the right flavor and texture.