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, Malakwa, 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


  • 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

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.


  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

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

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

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

"So easy and delicious!"

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!"

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."

nsletten User ID: 3726695 104476
Reviewed Apr. 22, 2011

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

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."

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"

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!"

bingomimi User ID: 3656641 146633
Reviewed Apr. 7, 2011

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

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

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

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