Recipe Detail

No Knead Whole Wheat Dinner Rolls

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Number of Servings:


  1. 1 1/4 cups - whole wheat flour
  2. 2 tablespoons - sugar
  3. 1/2 teaspoons - salt
  4. 1 packages - active dry yeast
  5. 1 cups - warm milk 105-115 degrees
  6. 3 tablespoons - butter or margarine melted
  7. 1 - large egg lightly beaten
  8. 1 1/2 cups - all-purpose flour


First and most important, make sure all ingredients are at room temperature.
Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat (with a spoon) until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth.
Cover bowl lightly with a towel or cloth and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
Lightly grease a 12-muffin tin with baking spray and set aside.
Stir batter gently to deflate it. Spoon even amounts of dough into each cup of prepared muffin tin, lightly cover with a towel or cloth and set aside in a warm spot until dough has risen just over the top of the muffin tins, about 1 hour more.
Meanwhile, preheat oven to 400 degrees F. Bake rolls until golden brown and cooked through, about 15-20 minutes.


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