Photo: Karry Hosford
Marge Perry
August 13, 2012

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.

Recipe: Cloverleaf Honey-Wheat Rolls


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