@Chipper Chicken , no reason for apology, IMO your information is enlightening and frightening, but most appropriate for a baking discussion.
I know a restaurant owner who used to do the baking and had to stop due to severe allergy to the flour, bet this was her problem since she can do home baking without problems, but severe respiratory problems at work - will let her know to check on the possibility and let her explore the commercial flours they purchase. I use unbleached AP flour for everything except biscuits and will explore my brand to see how they bleach that! I do find it disturbing that C2H4N4O2 is a know respiratory irritant, but our FDA has let it remain in use here because of "inadequate number of studies" to ban it..
@NorthFLChick , your rolls are beautiful. I have always just pressed my dough into a rectangle and cut into roughly equal parts - some turn out big, others small, will have to try weighing next time. Thanks for directions.
