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No-Knead Whole Wheat Rolls

 No-Knead Whole Wheat Rolls
Tender and moist, these easy whole wheat rolls boast a great herb flavor! Deborah Patrauchuk - Sicamous, British Columbia
12 ServingsPrep: 15 min. + rising Bake: 10 min.

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

  • 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.
  • 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.
  • 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 roll equals 139 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 212 mg sodium,

2 of 2

No-Knead Whole Wheat Rolls (continued)

Nutritional Facts: 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.