Comments on: Fluffy 100% whole wheat dinner rolls with fresh flour https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/ Simple living, homesteading, & making real food, conveniently Wed, 12 Aug 2026 14:26:41 +0000 hourly 1 By: Amanda Wiesender https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60894 Sun, 02 Aug 2026 23:03:24 +0000 https://soulyrested.com/?p=25845#comment-60894 In reply to Michelle.

That makes more sense! Thank you!

]]> By: Michelle https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60789 Wed, 29 Jul 2026 14:00:55 +0000 https://soulyrested.com/?p=25845#comment-60789 In reply to Amanda Wiesender.

Sorry, that’s confusing. I may need to reword that. The total amount of milk you’ll need is 1 cup + 2 tablespoons. You use 1/3 out of that total for the tangzhong, then the rest goes into the dough. So for the dough you essentially need 2/3 cup milk + 2 tablespoons.

]]> By: Amanda Wiesender https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60782 Tue, 28 Jul 2026 20:21:20 +0000 https://soulyrested.com/?p=25845#comment-60782 I have a question, it says in the ingredient list that I’ll need one cup of milk with 2 tablespoons separated, but then you go on to say that you need to whisk together 1/3 of a cup of milk with 2 tablespoons of flour for the tangzhong. I’m over here wondering why the 2 tablespoons of milk should be separate from the one cup of milk if it’s 1/3 of a cup of milk I need for the tangzhong. Am I missing something?

]]> By: Michelle https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60433 Sun, 05 Jul 2026 12:42:35 +0000 https://soulyrested.com/?p=25845#comment-60433 In reply to Amanda Wiesender.

Yep!

]]> By: Amanda Wiesender https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60421 Fri, 03 Jul 2026 20:51:52 +0000 https://soulyrested.com/?p=25845#comment-60421 If I’m doubling the recipe, do I double the tangzhong?

]]> By: Michelle https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60410 Thu, 02 Jul 2026 14:09:48 +0000 https://soulyrested.com/?p=25845#comment-60410 In reply to Carol Yenger.

sorry, i don’t usually weigh my ingredients (sometimes i don’t even measure, just “eye” it)… it’s been super hard for this “old school” baker to try to start using measurements. 🙂

]]> By: Carol Yenger https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-7/#comment-60407 Thu, 02 Jul 2026 03:09:14 +0000 https://soulyrested.com/?p=25845#comment-60407 Do you have a conversation of the recipe listed in grams?
If not I can convert it with some online calculators.
Thanks

]]> By: Michelle https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-6/#comment-59836 Mon, 13 Apr 2026 17:53:07 +0000 https://soulyrested.com/?p=25845#comment-59836 In reply to Lindsay W.

absolutely! I freeze all my fresh flour breads and rolls. You don’t want to refrigerate them, but after they’re a few days old, freezing is great. They defrost nicely or I love to lightly toast them to defrost them quickly.

]]> By: Lindsay W https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-6/#comment-59835 Mon, 13 Apr 2026 14:59:44 +0000 https://soulyrested.com/?p=25845#comment-59835 Can you freeze these?

]]> By: Michelle https://soulyrested.com/fluffy-100-whole-wheat-dinner-rolls-with-fresh-flour/comment-page-6/#comment-59509 Mon, 16 Mar 2026 13:17:47 +0000 https://soulyrested.com/?p=25845#comment-59509 In reply to Angela Hardin.

I’m working on pulling bread machine information together for a full post, but basically just play around with the settings on your bread machine and see which ones work for you. If it has a “whole wheat” setting, use that one.

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