Whole Wheat Rolls

Last week I made "100% Whole Wheat Sourdough Hearth Bread" from Peter Reinhart's Artisan Breads Every Day, page 88.  I already had some mother starter in my fridge so a few days ahead of time I took some of that and made a whole wheat starter from it.  This is one of those breads that takes about 36 hours from the time you make your final starter, and it's well worth it.  I made 2 small loaves which, while very tasty, spread in the oven rather than rising.  I also made a little less than a dozen rolls.  The rolls came out fantastic.  The density, the flavor and the texture were all great.  I used sugar in the recipe rather than honey, as hubby is allergic to honey and I did use the optional vegetable oil.  This recipe gives you the option of using yeast or adding 4 - 6 hours to the rising process (at 2 different points) so I went with the yeast.  36ish hours was plenty long enough for me since I also had to work, make roasted tomato sauce from scratch and handmade turkey meatballs (which were incredible by the way.)  In the end I was displeased with the loaves but very pleased with the rolls and I will be making them again, possibly for a large family gathering.