I may not be the right person to answer you questions but all I did was mix the whole wheat flour with 1 cup of the bread flour, along with everything else, in my stand mixer, with the beaters, for about 5 or 10 minutes... Then I switched to the dough hooks and slowly added the rest of the flour...

Rita

I do it by hand....
I put the liquids in a bowl, mix the dry ingredients...and add to the liquids a little at a time and stir until I can knead, and knead until it's smooth and elastic adding only enough flour to keep it from sticking.
Actually what I do is mix the liquids in a bowl, with the yeast...and add the WW flour....stir and add white flour to "work it up" as they say.
Linda C

Sure Barb, Rita's way sounds good to me.

They made honey wheat rolls before bread machines.
You didn't post the ingredients.
I don't think you have to change the recipe except,
to use enough flour so the dough doesn't stick to your hands. But not a stiff dough.

I always mixed by hand; like Linda described, until I bought the KA mixer.

Rita did you ever use All Purpose flour, instead of bread flour ?
LOU

Bread flour makes lighter whole wheat rolls because it is higher in gluten and since WW flour is low in gluten it helps make lighter WW rolls.
Linda C

Supposed I wanted a Heavier WW Roll ???

Then add more Whole wheat flour and put them in the oven before they are fully risen and bake at a temp of about 300....guaranteed, they will be heavy.
Linda C

thank you all.
Barb

Barb: We still don't know the ingredients ??? that your recipe calls for.

LOU

I think this is the one she was talking about...

Honey Wheat Sandwich Rolls
allrecipes.com

INGREDIENTS
1 1/4 cups warm milk
1 egg, beaten
2 tablespoons butter, softened
1/4 cup honey
3/4 teaspoon salt
2 3/4 cups bread flour
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast
2 tablespoons butter, melted
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

NUTRITION INFORMATION
Servings Per Recipe: 14
Amount Per Serving
Calories: 191
Total Fat: 4.7g
Cholesterol: 26mg
Sodium: 175mg
Total Carbs: 32g
Dietary Fiber: 1.8g
Protein: 5.8g

I used white whole wheat flour, Egg Beaters, skim milk, regular yeast, 1/2 the butter and 1/4 teaspoon salt... Since I was pressed for time I just cut the dough into squares... They weren't very puffy but they were still pretty good...

Rita

Rita thanks: I did that too but used Powdered Eggs,
just to see what would turn out.
I mixed by Hand and they were good. Maybe I'm lucky ???

LOU