I have tried this roll with several types of flour and have found all delicious. Rolls made with rye or whole wheat tend to rise less forming a smaller denser roll.
Depending on the humidity in your kitchen you may need slightly more flour.
Some recipes say to knead the dough on an oiled board. For this recipe I turned the dough out on to lightly floured board to work.
For this and other delicious recipes visit https://jamesandeverett.com