since i didn't prepare a biga or poolish last night, i decided that for one of today's breads i would use the light wheat bread recipe in peter reinhart's "the bread baker's apprentice" (hereafter referred to as BBA here in the Pub) to make dinner rolls. i'm glad i did, as they turned out great--soft and puffy, with the ratio of about 1/3 whole wheat flour to 2/3 regular unbleached bread flour making the taste and texture more interesting than regular white dinner rolls. i'll definitely be making this again.
