Gran’s No Knead Whole Wheat Rolls

Gran’s No Knead Whole Wheat Rolls

Print Recipe

Yield

40 rolls 40 rolls

Difficulty

Easy Easy

Prep Time

0:35 0:35

Bake Time

12 to 15 minutes 12 to 15 minutes

Rise Time

50 to 60 minutes 50 to 60 minutes

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Ingredients

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

Directions

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.
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.
Recipe Note #1: These rolls freeze well. If planning to freeze, bake for minimum time (do not overbrown). When cool, freeze in airtight container.
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.
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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