Whole Grain Rolls
I would like to make rolls rather than loaves using the same high whole grain formulas that I use for loaves, things like:
80% Rye w/ Rye Soaker and some other ryes from "The Rye Baker".
I vaguely remember reading something about limiting the percentage of whole grains for rolls.
Can you give me any guidelines on choosing high whole grain formulas that will work well as rolls, and what if any adjustments in the formulas (certainly reduced baking time, etc) are needed.
Besides making rolls similar (not necessarily identical) to the loaves, I'd like to make some baked whole grain bao-like rolls with various fillings (like Chinese baked bao only in the filling, not the bread package).