Gran’s No Knead Whole Wheat Rolls

Ready in less than two hours, these rolls are wholesome and versatile. Eat them with dinner tonight and save some for sandwiches tomorrow!

Gran’s No Knead Whole Wheat Rolls

difficulty

Easy

Yield

40 rolls

Prep Time

0:35

Bake Time

12 to 15 minutes

Rise Time

50 to 60 minutes

difficulty

Easy

Yield

40 rolls

Prep Time

0:35

Bake Time

12 to 15 minutes

Rise Time

50 to 60 minutes

ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1/4 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup corn oil
  • 1 egg
  • Melted butter (optional)

DIRECTIONS

  1. Combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make soft dough. Cover; let rest 10 minutes.
  2. Roll dough to 1/2-inch thickness. Use 2-inch biscuit cutter to cut dough into circles. Place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Bake at 375°F for 12 to 15 minutes or until lightly browned. Brush tops with melted butter, if desired.
  3. Recipe Note #1: These rolls freeze well. If planning to freeze, bake for minimum time (do not overbrown). When cool, freeze in airtight container.
  4. To reheat: Place desired number of rolls in pan loosely covered with foil. Heat in 350°F oven for 10 to 15 minutes if thawed, 15 to 20 minutes if frozen.
  5. Recipe Note #2: Rolls are great sliced for “dollar” sandwiches. The dough can also be cut or formed into different sizes and shapes. Example: Use larger biscuit cutter and fold circles of dough in half before baking.
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