No-Knead Whole Wheat Rolls Recipe
- 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
- 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.
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.
Reviews for No-Knead Whole Wheat Rolls
"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."
"Sounds great, what is the purpose of saving1/4cup of dough"
"I made this according to the directions and my family all loved them. It was easy and fast and will definitely make them again."
" Thanks! I am definitely going to try it now! :-) "
"i used 2 cups whole wheat four and 1 cup all-purpose...turned out great"
"melt in your mouth delicious! great flavor and almost too easy to believe!"
"I too was disappointed to read twice as much all purpose flour as whole wheat. I will tweak this recipe when I make it. I will use either all honey or all molasses. I do not see that using both has any advantage."
"You can definitely do at least half and half of the flours. If not all. I have used half and half or 1/4 white to 3/4 wheat with many recipes that were all white. Even gravies I have used whole wheat flour. Don't toss it aside if the recipe looks good....try to tweak it to suit your needs! :)"
"Can you use all whole wheat flour rather than using all-purpose flour?"
"I'm always so hopeful when I see a recipe that has "whole wheat " in the name. And I'm often disappointed. How can you call a recipe whole wheat when there is twice as much all-purpose flour as whole wheat? Another huge disappointment."
"I can't get this to open even though I am a subscriber. Can someone post this please?"
"The dough was very sticky and a challenge, the first time I made it, to spoon evenly into the greased muffin pans, but baked up beautifully and was so good!I did not have molasses, so substituted dark Karo. I did not have Italian seasoning, and like a spicier herb flavor, so substituted 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp basil, 1/4 tsp oregano, and 1/4 tsp coriander for the Italian seasoning. I did not bother with the extra dab of dough on top. I've made this recipe twice now and will make it again, since it takes under 90 minutes from start to finish."