No-Knead Whole Wheat Rolls
Total TimePrep: 15 min. + rising Bake: 10 min.
- 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
- 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.
Nutrition Facts1 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
Nov 24, 2014
although easy to make, the appearance and taste of the rolls falls a little short.
May 21, 2012
So easy and delicious!
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!
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.
Apr 22, 2011
These were easy and super delicious. Plan more time for rising than listed.
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.
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
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!
Apr 7, 2011
Certainly can't way to make these. love all your recipes.