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No-Knead Whole Wheat Rolls Recipe

No-Knead Whole Wheat Rolls Recipe

Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia
TOTAL TIME: Prep: 15 min. + rising Bake: 10 min. YIELD: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

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.

Nutritional Facts

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

Reviews for No-Knead Whole Wheat Rolls

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MY REVIEW
cheshirekatttt User ID: 8664456 256050
Reviewed Oct. 28, 2016

"I tossed the ingredients into my bread machine and used the dough cycle, made rolls, let rise, brushed with milk, then baked. They came out delicious. I added one tablespoon of EVOO to the pan before adding the water. I weighed all the flour, for consistency (130g for each cup) and just one teaspoon of yeast. For the herbs I just used generous amount of oregano, tad bit of rosemary, and a bunch of fresh basil leaves I grew and picked just before adding to the machine's pan - cut finely. I wanted a different bread to have with sloppy joes and these rolls were perfect. The house smelled wonderful, so that was a bit of healthy torture. I'm enjoying another roll with cream cheese at this very moment. They were so light, moist, and fluffy inside. I will definitely make these again with my bread machine, and maybe by hand. --Edit: I baked at 350F because that seemed a reasonable time and it was too late when I realized it should have been 375. Although for me, 350 was better to allow dough to rise a little more as I was very hungry and didn't give rolls on silicone lined pan much rise time. They still reached the height of baseballs."

MY REVIEW
ferndale52 User ID: 4154455 187016
Reviewed Nov. 24, 2014

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

MY REVIEW
KWhitehead User ID: 956468 104482
Reviewed May. 21, 2012

"So easy and delicious!"

MY REVIEW
moonspecks User ID: 2967379 146634
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 User ID: 5655143 128798
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 User ID: 3726695 104476
Reviewed Apr. 22, 2011

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

MY REVIEW
Sprowl User ID: 29186 171636
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 User ID: 3160721 190329
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 User ID: 5141253 104472
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 User ID: 3656641 146633
Reviewed Apr. 7, 2011

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

MY REVIEW
notneb User ID: 5116498 187014
Reviewed Apr. 7, 2011

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

MY REVIEW
nancywho User ID: 953576 188040
Reviewed Apr. 6, 2011

"I made this according to the directions and my family all loved them. It was easy and fast and will definitely make them again."

MY REVIEW
lbrand2003 User ID: 5397166 190936
Reviewed Apr. 5, 2011

" Thanks!  I am definitely going to try it now!  :-) "

MY REVIEW
cindyv88 User ID: 5879396 188757
Reviewed Apr. 5, 2011

"i used 2 cups whole wheat four and 1 cup all-purpose...turned out great"

MY REVIEW
cindyv88 User ID: 5879396 171635
Reviewed Apr. 5, 2011

"melt in your mouth delicious! great flavor and almost too easy to believe!"

MY REVIEW
suesews User ID: 1320493 190934
Reviewed Apr. 5, 2011

"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."

MY REVIEW
specialkmom User ID: 4392693 171634
Reviewed Apr. 5, 2011

"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! :)"

MY REVIEW
lbrand2003 User ID: 5397166 104470
Reviewed Apr. 5, 2011

"Can you use all whole wheat flour rather than using all-purpose flour?"

MY REVIEW
ihatepickingoutcreennames User ID: 5887932 187012
Reviewed Apr. 5, 2011

"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."

MY REVIEW
Rose51 User ID: 1459873 188755
Reviewed Jun. 20, 2010

"I can't get this to open even though I am a subscriber.  Can someone post this please?"

MY REVIEW
Judy B W User ID: 4049513 187011
Reviewed Jun. 20, 2010

"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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