With practice, I was able to get the hang of shaping the dough. (Oiled hands helped.) Used coconut oil in place of veggie oil. Otherwise, I followed the recipe as-written
Soft Whole-Wheat Dinner Rolls
From EatingWell: December 2006
Finding tasty, healthy, whole-grain dinner rolls in the supermarket or even at a local bakery can be a challenge. Here's a not-too-big dinner roll you can feel good about serving for the holidays or any special occasion.
16 Reviews for Soft Whole-Wheat Dinner Rolls
These turned out good enough to serve with Thanksgiving dinner, but they could have been a lot better. The wheat flour and wheat germ makes them a little heavy and dry, and the unsalted better takes away some of the flavor that usually comes with salted butter. If I make these again, I will probably make some changes to make them fluffier (not so dense) and more buttery, which will probably make them less healthy.
I made these rolls yesterday and they turned out awesome! I had to add a bit more flour than the recipe called for because the dough was a bit sticky (probably about 3-4 tablespoons all together), but they turned out great. It might not be the recipe (my oven runs very hot), but they baked up in only 10 (!) minutes, so I was glad I checked them early.
I've made these rolls many times and still love them! I've made some variations -such as adding honey instead of sugar and less butter (salted/unsalted!)- and these lovely rolls always taste amazing...not to mention the incredibly smooth texture!