Although I don't know exactly why whole wheat pastry flour is different from regular whole wheat flour, I do know that it is great for baking! I love to subsitute it in breads, rolls and muffins to make the recipe less dense. Its a way to keep the health benefits of whole wheat, but keep some of the lightness of the white flour. If you know more about pastry flour, I would love to hear about it! I buy it at a nearby grocery store that has some bulk bins, but I am sure there are cheaper ways to obtain it. Here is a recipe that turns out great when some whole wheat pastry flour is used.
The Easiest Whole Wheat Rolls EVER
(adapted from this recipe)
4 TBS butter, margarine or shortening
6 TBS sugar
2 cups hot water
2 packages dry yeast or 4 ½ tsps yeast
2 eggs, beaten
2 tsp. salt
5 cups flour (I use a combo of whole wheat and whole wheat pastry flour)
Grease 9X13 casserole pan or something similar.
In large bowl, mix butter, sugar and hot water. Let cool until lukewarm, and mix the yeast in until dissolved. Mix in the egg, salt, and flours. Allow to rise in same bowl (covered with towel) until doubled in size.
Divide the dough into small (tennis ball sized) balls. Allow to rise again until doubled in size (in a warm spot helps).
Preheat oven to 425 degrees.
Bake for 10 minutes or until baked through.
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