I had an extra dough ball from Villa's recipe, and I wanted to see how far I could push a 100% WW dough in terms of versatility, so I used it to make sticky buns. I was up against typical sweet doughs or Brioche doughs that I've done before in KA WWW. I was actually pretty impressed.
The heartiness of the WW contrasted nicely with the "goo". I think the milk from Villa's recipe helped as well. The dough didn't need any additional sweetness outside of the 2% honey by flour weight. Definitely a keeper.
thatonegirl: Don't quote me, but I think I was having success with KA WWW around 70% hydration with just water. That KA flour is a whole grain miracle for cookies, cakes, and just about everything else. The actual flour's taste isn't masked well in say, a pizza crust, so that is why I'm switching back to regular whole wheat for flavor. If I could find that stuff in 50lb bags, it jump for joy. The 5lbs run like $4.75 now. I may try a KA WWW and GM WW blend someday.