Whole Wheat Rolls - Soft and Fluffy Dinner Rolls!

Used regular whole milk, left out the gluten. Used 4 1/2 c of red whole wheat flour. Plan to use for school lunches.

Great! Very good taste for all whole wheat. I cut the recipe in half and used 1 egg. Followed everything using the lesser amount of flour but I did need to add a wee bit to make it come together. Used normal milk, and left out the wheat gluten. They rose beautifully. I would bake them for a bit less next time since they were a little bit dry. Would make again!