MJN Posted March 27, 2008 Share Posted March 27, 2008 Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
Mamagistra Posted March 27, 2008 Share Posted March 27, 2008 Do you grind your own wheat? I don't know anything about that, sorry. :blush: But I have been subbing King Arthur's White Whole Wheat Flour for almost all my all-purpose flour, and it works very nicely. I made some super fluffy biscuits with it for breakfast this morning, and they really were good...not dry at all. FYI, this is whole grain flour made from white wheat instead of red. Is that at all helpful? :) Oh, and the recipe I use is from an old version of the Betty Crocker cookbook...I think it's called Rich Sweet Dough, and it's used for cinnamon rolls, hot cross buns, &c. I'll try to remember to post it in the morning (PM me if I forget). :) Quote Link to comment Share on other sites More sharing options...
Anne/Ankara Posted March 27, 2008 Share Posted March 27, 2008 I have made Quiver's Cinnamon Buns with whole wheat, and they weren't dry. I even halve the icing recipe, but all that sugar and butter does still seem to keep the buns moist and tasty... http://thewelltrainedkitchen.wordpress.com/2006/10/26/quivers-legendary-cinnamon-rolls-courtesy-of-jean-quiverof10/ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.