Twisted Wheat Rolls

I made these whole wheat twisted rolls on the weekend. The recipe is here, except I didn't use a breadmaker. I'm impressed at how pretty they look in a basket on the table by a steaming pot of soup and a lush green salad. The book I bought in L.A. by Wayne Gisslen (le Cordon Bleu) on Professional Baking shows a multitude of ways to shape rolls. I am in love with making yeast breads - the magic of rising and shaping and baking. I'm not into the artisan style (yet). I have more cinnamon bun and sticky bun recipes than I know what to do with. Whenever I come across a new one I print it out and make a note to try it next time. Does anyone have a good filing system for recipes they have printed or clipped from magazines?

Unfortunately I had to skip this week's Tuesday's with Dorie challenge - Coconut-Roasted Pineapple Dacquoise. I was busy with appointments (I had a bone density scan done. Cross your fingers for no osteopenia/osteoporosis!) and was thoroughly exhausted by the end of the day. The silly thing is that the actual appointment was only 20 minutes but the travel time was 1.5 hours each way.

I really dislike working with either only egg yolks or only egg whites. I like the whole egg as a package! I never know what to do with the leftover yolks/whites and I hate throwing them away. I guess I could have done a pastry cream or maybe ice-cream, but given how tired I was, the dacquoise had to be forgone. Regarding coconut, I have tried to cultivate a taste for it but for some reason I cannot get past the texture. Mind you, I've never tried a fresh coconut, but the texture of the dessicated/flaked/dry coconut from the store is not a favorite of mine.