Dinner roll update

O.K., guys...this is how much I love you all. I've made 3 batches (yes, three) of whole wheat rolls this morning to make sure a half-batch will work and compare the results using dough enhancer vs gluten. The absolute best rolls were made with the gluten rather than dough enhancer, and with the yeast increased to 2-1/2 tsp. I cut the ingredient amounts in half, which would fit in the smallest bread machines. The half batch made exactly 12 medium-size rolls. The gluten gives the best rise and makes the lightest, largest rolls. Mmmmm...

The flatter roll was made with dough enhancer, the other with gluten.



Replacing the gluten with dough enhancer (1 Tbs for a half batch) also made a beautiful dough, but the rolls didn't rise as well as those with gluten. They didn't bake as high either. The texture isn't quite as tender or light as the others, but these would definitely pass if gluten isn't available.

For the absolute best results use gluten. If making only a dozen rolls, make a half batch and increase the yeast to 2-1/2 tsp whether using gluten or dough enhancer.

One of our esteemed judges concurs with our conclusions!