I snagged a picture of the single roll lingering in the kitchen after Sunday’s gumbo extravaganza. Whole Grain Baking came through here. The ingredients list was very similar to that of the sandwich loaves, and it showed in the taste and texture. The dough rose nicely and baked into soft and tender rolls with the satisfying essence of whole wheat. They performed admirably as sops for the last spoonful of gumbo (or as a sponge for ratatouille drippings, as the pictured roll was employed).