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No-Knead Whole Wheat Rolls

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
    1 dozen

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.
Nutrition 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.

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Reviews

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Average Rating:
  • cheshirekatttt
    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.

  • ferndale52
    Nov 24, 2014

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

  • KWhitehead
    May 21, 2012

    So easy and delicious!

  • moonspecks
    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
    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
    Apr 22, 2011

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

  • Sprowl
    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
    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
    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
    Apr 7, 2011

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