You know what's funny?
I used to be terrified, overwhelmingly nervous, at the thought of using yeast.
I'd never had any interactions with yeast, and from what I could tell-it seemed rather temperamental.
But now?
I use it, like, at least once a week (usually to make pizza dough-which will be shared with you eventually).
These rolls were not my first venture into yeast. I had already made other rolls and pizza dough by this point. But, they were my first time using whole wheat flour in a baked good. It was a garlic knots recipe, using whole wheat flour, that seemed pretty healthy and straightforward. So, I made them. And then promptly remembered I'm not particularly in love with garlic knots. But the basis of the knots themselves...was really delicious, super fluffy yet hearty. Michael tried them, he had the same feeling about the garlic knots, but he said, "You know what? These would be really good as just rolls. Like....really good." I responded, "I know, right!!" I was so happy he felt the same way I did. Not too long after this, I made the recipe again. But, I tweaked it to form rolls (instead of knots) and without putting the garlic butter on at the end. Included in this post I have both ways, so you can choose whether you want whole wheat rolls or whole wheat garlic knots. Go crazy! And, feel a little less guilty about it.
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