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TEST KITCHEN APPROVED

No-Knead Whole Wheat Rolls

Name: No-Knead Whole Wheat Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

TEST KITCHEN APPROVED

14 Reviews

Total Time:Prep: 15 min. + rising Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by D Patrauchuk, Malakwa, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia

TEST KITCHEN APPROVED

No-Knead Whole Wheat Rolls

14 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:10 min

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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

Text Ingredients

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Directions

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.