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Tender and moist, these easy whole wheat rolls boast a great herb flavor! Deborah Patrauchuk - Sicamous, British Columbia
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 roll equals 139 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 212 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.
Originally published as No-Knead Whole Wheat Rolls in Healthy Cooking April/May 2010, p33
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Reviewed on May. 21, 2012 by KWhitehead
So easy and delicious!
Reviewed on Oct. 07, 2011 by moonspecks
I've never been able to make rolls that didn't have the consistency of hockey pucks (and I'm a pretty experienced cook), but these came out great. . . light texture, good flavor, and super quick. I couldn't believe how easy and fast they were, and still taste like you put lots of work into them! Thanks for a great recipe!
Reviewed on Sep. 05, 2011 by corpuscissy
Upon reading reviews and the recipe, the reserved batter is to use 1 tsp. of batter on top of each of the rolls. The purpose looks to be to give it a "roll" look instead of a cupcake or muffin shape.
Reviewed on Apr. 22, 2011 by nsletten
These were easy and super delicious. Plan more time for rising than listed.
Reviewed on Apr. 14, 2011 by Sprowl
Light, airy and oh so easy. Of course I'll make these again. I used half wheat, half white flour and 2 Tabls. honey, leaving off the molasses. The extra 1/4 cup batter is just for looks. I did half with, half without and wouldn't waste my time with that again. Thanks for the recipe.
Reviewed on Apr. 09, 2011 by Gisele3032
I just made the whole wheat rolls but i used whole white wheat flour and whole white wheat pastry flour.2 cups of white wheat flour 1 cup of white wheat pastry flour. Fantastic rolls
Reviewed on Apr. 07, 2011 by MarshaPal
Just took my batch out of the oven, and all I can say is WOW!! They are easy and SO delicious!! I used 2 TBS of honey and no molasses (didn't have any on hand). I also didn't bother with the reserved 1/4 of batter. I plan to try them with more whole wheat flour next time. Excellent recipe!
Reviewed on Apr. 07, 2011 by bingomimi
Certainly can't way to make these. love all your recipes.
Reviewed on Apr. 07, 2011 by notneb
Sounds great, what is the purpose of saving1/4cup of dough
Reviewed on Apr. 06, 2011 by nancywho
I made this according to the directions and my family all loved them. It was easy and fast and will definitely make them again.
Reviewed on Apr. 05, 2011 by lbrand2003
Thanks! I am definitely going to try it now! :-)
Reviewed on Apr. 05, 2011 by cindyv88
i used 2 cups whole wheat four and 1 cup all-purpose...turned out great
melt in your mouth delicious! great flavor and almost too easy to believe!
Reviewed on Apr. 05, 2011 by suesews
I too was disappointed to read twice as much all purpose flour as whole wheat. I will tweak this recipe when I make it. I will use either all honey or all molasses. I do not see that using both has any advantage.
Reviewed on Apr. 05, 2011 by specialkmom
You can definitely do at least half and half of the flours. If not all. I have used half and half or 1/4 white to 3/4 wheat with many recipes that were all white. Even gravies I have used whole wheat flour. Don't toss it aside if the recipe looks good....try to tweak it to suit your needs! :)
Can you use all whole wheat flour rather than using all-purpose flour?
Reviewed on Apr. 05, 2011 by ihatepickingoutcreennames
I'm always so hopeful when I see a recipe that has "whole wheat " in the name. And I'm often disappointed. How can you call a recipe whole wheat when there is twice as much all-purpose flour as whole wheat? Another huge disappointment.
Reviewed on Jun. 20, 2010 by Rose51
I can't get this to open even though I am a subscriber. Can someone post this please?
Reviewed on Jun. 20, 2010 by Judy B W
The dough was very sticky and a challenge, the first time I made it, to spoon evenly into the greased muffin pans, but baked up beautifully and was so good!I did not have molasses, so substituted dark Karo. I did not have Italian seasoning, and like a spicier herb flavor, so substituted 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp basil, 1/4 tsp oregano, and 1/4 tsp coriander for the Italian seasoning. I did not bother with the extra dab of dough on top. I've made this recipe twice now and will make it again, since it takes under 90 minutes from start to finish.
The dough was very sticky and a challenge, the first time I made it, to spoon evenly into the greased muffin pans, but baked up beautifully and was so good!
I did not have molasses, so substituted dark Karo. I did not have Italian seasoning, and like a spicier herb flavor, so substituted 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp basil, 1/4 tsp oregano, and 1/4 tsp coriander for the Italian seasoning. I did not bother with the extra dab of dough on top. I've made this recipe twice now and will make it again, since it takes under 90 minutes from start to finish.
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