Delicious, light, dinner rolls for Thanksgiving

When I was visiting my sister in May, a friend of hers brought over a plate of dinner rolls. Being a pretty accomplished bread baker I was eager to try them, if only to secure my position as the "Possessor of the Best Bread Recipe". Wow! Those rolls were eye-rolling good! Amazing! Outstanding! Feather light, not too sweet, not too salty. My mom was also at Tammy's house that day and between the two of us we nearly finished off the whole plate!! 8-0! They were that good. I've worked up two batches in the past couple of days to make sure I could get them to turn out as perfectly as Tammy's friend did. The first time I used white flour (I know, I know...we're trying to get away from it, but the recipe called for it.). They were every bit as amazing as I'd remembered. Banana took a big bite of her first one and said "Wow, Mom! I'll be we'll be eating these in Heaven!" "M" came up to try one later and said "God's going to want you to cook for him, Mom!" Pretty lofty recommendations. These rolls turned out just as beautifully with whole wheat flour as they did with the white. We'll be having the whole wheat version from now on.

Simply Amazing Dinner Rolls

2 3/4 C. hot water
1/3 C. canola oil
1/3 C. honey
1/2 C. gluten (aka vital wheat gluten)
1-1/2 tsp. salt
5-6 C. whole wheat flour
1-1/2 Tbs. yeast

Place ingredients in bread machine in the order given, using only 5 C. of flour to begin with. Start machine on the "dough" cycle. After the dough is well mixed, add additional flour 1/4C. at a time just until the dough forms a ball and comes clean from the sides of the bowl. The dough will still be very sticky, but it will travel around the bowl on the paddle without sticking to the sides when enough flour has been added. Too much flour makes a heavy, tough bread. When the "dough" cycle has finished, remove the dough and knead on a lightly oiled surface with lightly oiled hands. (Don't be tempted into adding more flour!) Shape the dough into whatever shape you prefer. I cut off clumps the size of a racquetball and shape them into nice little round balls. Place them in a greased 9x13" baking pan. 15 rolls of this size will fit nicely, if making slightly smaller balls, 20 will fit. The extra rolls can be placed in an additional pan, or frozen for future use. ** Cover the pan and let them rise until nearly doubled in size, ~30 minutes. Bake at 350 degrees for 15-20 minutes. Makes about 24 rolls.

**To freeze, roll into balls and place on parchment-lined baking tray. Immediately place in a deep freeze. Once frozen, the balls can be placed in Ziploc bags and kept frozen until needed. Let the frozen dough sit out at room temperature for about 2 hours or place in the frig to thaw overnight. After thawing, shape and place in greased pan to rise, then bake as usual.