The family's soon-to-be-3-year-old has been refusing to eat bread for a couple of months. Attempts to win him over to the darker side of the grain game has been futile. I dug out the recipe for my grandmothers rolls: white flour and a hint of sugar. My childhood's summer breakfast highlight. Mom demanded we hadt at least one "brown" bread for every roll we ate. Luck was finding the combination of a broken whole grain slice and a generous roll in the breadbasket!
Apparently they haven't lost their game. He ate three straight away.
GRANDMA'S ROLLS - yields 35 rolls or 80 mini rolls
10 dl of lukewarm water
100 gr (cake) yeast
1 dl oil
1 tbs salt
2 tbs sugar
29-30 dl flour
Solve the yeast in the water. Add the rest of the ingredients. Knead to a smooth and elastic dough and form rolls. Rise ca 45 min or until twice the size. Bake for about 8 minutes at 250 C or 480 F.
(I made 1/4 of this batch and got 15 rolls)