Confession. We still have a wheat stash from Y2K. Are we the only ones? There are only a few buckets left; most of the others were donated to a community food program.
I am grinding fresh wheat in the mill again, trying for once a week, and adding more whole wheat (instead of white flour) to recipes we make.
I love to see the striations of color in the freshly milled wheat, the healthy goodness mixed and blended together with natural beauty.
These rolls are a favorite - the guys will eat them like cookies, and are much better for them.
The aroma of freshly baked bread filling the house - satisfying, comfortable and cozy, a natural for the cooler days of fall.