You’ll be sliding the rolls on the parchment paper onto the hot stone, the parchment kind of acts like cornmeal would, so yes, bake the rolls on the parchment paper on the baking stone.

Thx!

I haven’t tried it with all whole wheat flour but you could certainly give it a try and see if you like the results. You’ll need to add additional water because whole wheat flour absorbs more water.

Great – thanks!

The pizza stone shouldn’t matter as much as rise time and cook time. I’d try increasing the rise time and decreasing the cook time. http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/proofing-ripe-test-second-rise/

I followed your recipe except i used all purpose flour instead of wheat flour and also not using pizza stone. Does it matter?
Thanks!

Hi Lydia – perhaps you rolled them out thinner and cooked them longer?