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No-Knead Whole Wheat Rolls Recipe
No-Knead Whole Wheat Rolls Recipe photo by Taste of Home
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No-Knead Whole Wheat Rolls Recipe

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4.5 20 12
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Tender and moist, these easy whole wheat rolls boast a great herb flavor! Deborah Patrauchuk - Sicamous, British Columbia
TOTAL TIME: Prep: 15 min. + rising Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 10 min.
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning

Nutritional Facts

139 calories: 1 each, 2g fat (1g saturated fat), 5mg cholesterol, 212mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 4g protein Diabetic Exchanges: 1 starch.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
  2. Preheat oven to 375°. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes.
  3. Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as No-Knead Whole Wheat Rolls in Healthy Cooking April/May 2010, p33


Reviews for No-Knead Whole Wheat Rolls

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
ferndale52
Reviewed Nov. 24, 2014

"although easy to make, the appearance and taste of the rolls falls a little short."

MY REVIEW
KWhitehead
Reviewed May. 21, 2012

"So easy and delicious!"

MY REVIEW
moonspecks
Reviewed Oct. 7, 2011

"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!"

MY REVIEW
corpuscissy
Reviewed Sep. 5, 2011

"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."

MY REVIEW
nsletten
Reviewed Apr. 22, 2011

"These were easy and super delicious. Plan more time for rising than listed."

MY REVIEW
Sprowl
Reviewed Apr. 14, 2011

"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."

MY REVIEW
Gisele3032
Reviewed Apr. 9, 2011

"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"

MY REVIEW
MarshaPal
Reviewed Apr. 7, 2011

"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!"

MY REVIEW
bingomimi
Reviewed Apr. 7, 2011

"Certainly can't way to make these. love all your recipes."

MY REVIEW
notneb
Reviewed Apr. 7, 2011

"Sounds great, what is the purpose of saving1/4cup of dough"

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