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Whole Wheat No Knead Rolls

Dinner rolls ready before you know it!

Whole Wheat No Knead Rolls

Whole Wheat No Knead Rolls

Yield

15 rolls

Prep Time

0:15

Bake Time

25 to 30 minutes

Rise Time

2-1/4 to 2-1/2 hours

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  • Yield

    15 rolls

  • Prep Time

    0:15

  • Bake Time

    25 to 30 minutes

  • Rise Time

    2-1/4 to 2-1/2 hours

Ingredients

  • 1 teaspoon sugar
  • 1-1/4 cups warm water (100? to 110F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 large egg
  • 2 tablespoons butter OR margarine, softened
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1-1/4 cups whole wheat flour

Directions

  1. Dissolve sugar and warm water in a large bowl. Sprinkle in yeast, stir until dissolved. Stir in egg, butter, molasses, salt and all-purpose flour. Beat 2 minutes at medium speed of electric mixer. Using spoon, stir in whole wheat flour until well blended. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
  2. Stir down dough with spoon; beat 30 seconds. Spoon evenly into greased 2-1/2-inch muffin pans. Cover; let rise until doubled in size, about 45 to 60 minutes. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
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Whole Wheat No Knead Rolls

  • Yield: 15 rolls
  • Prep Time: 0:15
  • Bake Time: 25 to 30 minutes
  • Rise Time: 2-1/4 to 2-1/2 hours

Ingredients

  • 1 teaspoon sugar
  • 1-1/4 cups warm water (100? to 110F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 large egg
  • 2 tablespoons butter OR margarine softened
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1-1/4 cups whole wheat flour

Directions

  • Dissolve sugar and warm water in a large bowl. Sprinkle in yeast, stir until dissolved. Stir in egg, butter, molasses, salt and all-purpose flour. Beat 2 minutes at medium speed of electric mixer. Using spoon, stir in whole wheat flour until well blended. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
  • Stir down dough with spoon; beat 30 seconds. Spoon evenly into greased 2-1/2-inch muffin pans. Cover; let rise until doubled in size, about 45 to 60 minutes. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.