No-Knead Whole Wheat Rolls
Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia
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
Reviews
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.
although easy to make, the appearance and taste of the rolls falls a little short.
So easy and delicious!
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!
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.
These were easy and super delicious. Plan more time for rising than listed.
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.
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
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!
Certainly can't way to make these. love all your recipes.