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

No-Knead Whole Wheat Rolls Recipe

Read Reviews (19)
4.45 19
Publisher Photo
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 King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 2 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning

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.

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

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.

Reviews for No-Knead Whole Wheat Rolls(19)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 21, 2012

So easy and delicious!

MY REVIEW
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
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
Reviewed Apr. 22, 2011

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

MY REVIEW
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.

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