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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 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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