No-Knead Whole Wheat Rolls
TOTAL TIME: Prep: 15 min. + rising Bake: 10 min.
YIELD: 1 dozen.
Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia
Ingredients
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1 package (1/4 ounce) active dry yeast
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1-1/4 cups warm water (110° to 115°)
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2 cups all-purpose flour
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1 cup whole wheat flour
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2 tablespoons butter, softened
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1 tablespoon honey
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1 tablespoon molasses
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1 teaspoon salt
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1 teaspoon Italian seasoning
Directions
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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.
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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.
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3.
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.
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